Blueberry season is wonderful. I love blueberry pancakes and blueberry muffins and blueberry bagels and blueberry waffles AND blueberry buckle. What is blueberry buckle? By definition, it is a single layer of moist, dense cake with fruit (typically blueberries) in the batter, topped with a streusel that “buckles” as the cake rises up around the berries. It’s yummy. It’s kind of like a gigantic pan-sized blueberry muffin with extra blueberries and a crunchy sugar and cinnamon top. What’s not to love?
Blueberry buckle can be dessert or breakfast or a snack. I usually make it for breakfast or brunch, but I am kind of liking the idea of adding a small scoop of vanilla ice cream to it and having it for dessert. Mmmm. When I saw the big plump blueberries for a reasonable price at Costco this weekend, I knew I had to make blueberry buckle. (If you are not a blueberry fan, some people use diced peaches or raspberries or combinations of fruit instead.)
Ingredients: *This is for a 9 x 13 pan. You can easily do half the recipe for an 8 x 8 or 9 x 9 pan.
For the cake:
- 1 and 1/2 cups white sugar
- 1/2 cup butter or shortening (I use butter)
- 2 eggs
- 2 teaspoons vanilla
- 1 and 1/4 cups milk (I use whole)
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 cups fresh blueberries (+1 teaspoon or so of flour with which to toss them)
For the topping:
- 1 cup sugar (you can do white, brown, or a mix of both–I use brown)
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup butter, softened
- Preheat oven to 375 degrees. Spray or grease a 9 x 13 pan.
- Wash and drain your blueberries. (I usually set them on a towel to dry a bit.)
- Make the cake: Cream together the sugar, butter, egg, and vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt. Stir into the sugar mixture, alternating with the milk.
- Gently toss the blueberries with a teaspoon or so of flour. (This helps keep the blueberries from sinking to the bottom of your cake.)
- The cake batter is very thick, so stir the blueberries into the batter as gently as you can.
- Evenly scoop/scrape the batter into the prepared pan.
- Make the topping: Combine sugar, flour, cinnamon, and butter in a small bowl. Sprinkle over the cake batter.
- Bake at 375 degrees for 50-60 minutes or until a pick comes out clean for a 9 x 13 pan. Allow to cool for a few minutes and eat warm or at room temperature. For dessert, top with vanilla ice cream or a dollop of whipped cream.
Source: Adapted from Allrecipes.com