1-Preheat oven and prep your pan: Getting your Blueberry Buckle Cake just right starts with simple steps that anyone can follow. Begin by preheating your oven to 375°F (190°C) and lining a 9×9-inch baking dish with parchment paper for easy removal. This preparation helps ensure your cake bakes evenly and comes out without sticking.

2-Mix dry ingredients in one bowl: In a medium bowl, whisk together 2 cups all-purpose flour (spooned and leveled), 2 teaspoons baking powder, and ½ teaspoon salt to blend the dry ingredients.

3-Cream butter and sugar, then add egg: In a separate large bowl, use an electric mixer to cream ¾ cup granulated sugar and ¼ cup unsalted butter at room temperature until smooth and fluffy. Add 1 large egg at room temperature and mix until fully combined,

4-Combine wet and dry mixtures alternately: then alternately add the flour mixture and ½ cup whole milk at room temperature, starting and ending with the flour, until just incorporated.

5-Fold in the floured blueberries: Gently fold in 2 cups blueberries that have been tossed with 1 tablespoon flour to keep them from sinking.

6-Prepare and add the streusel topping: Spread the batter evenly into your prepared pan, then prepare the streusel by cutting together ¼ cup unsalted butter at room temperature, ½ cup granulated sugar, ⅓ cup all-purpose flour (spooned and leveled), and ½ teaspoon cinnamon with a fork until crumbly. Sprinkle this over the batter and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7-Bake and cool the cake properly: Let the cake cool in the pan for 10 minutes before moving it to a wire rack. For the best results, use fresh blueberries or frozen ones straight from the freezer, and adjust baking time if needed.