Blueberry Buckle with Cornflake Streusel
A fruit-forward, tender cake packed with blueberries and topped with a crunchy cornflake streusel. Inspired by classic blueberry buckle, this version adds cornmeal to the batter and cornflakes to the topping for extra flavor and texture. Perfect for dessert or breakfast, and can be made with fresh or frozen blueberries.
IntermediateAmericanServes 10
Printable version with shopping checklist
Source Video
1h
Prep
1h 40m
Cook
19m
Cleanup
2h 59m
Total
Cost Breakdown
Total cost:$14.95
Per serving:$1.50
Critical Success Points
- • Make the Streusel Topping correctly so it's clumpy and not dry.
- • Cream butter and sugar thoroughly for a light cake.
- • Measure and use the correct amount of salt for flavor.
- • Do not overmix after adding flour to keep cake tender.
- • Bake fully; underbaking will result in a gummy center.
- • Cool completely before unmolding to prevent collapse.
Safety Warnings
- • Oven and pan will be very hot; use oven mitts.
- • Springform pan may leak; place on a baking sheet if concerned.
- • Let cake cool fully before unmolding to avoid burns or breakage.
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