Thanks for the tip, Jan!
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.comShare This:
5 Comments on “Blueberry Buckle”
Yum! Even I would make this. Do you think this would work with frozen blueberries for a winter treat? if so, would the blueberries need to be thawed first?
You should be able to substitute frozen blueberries. The advice I’ve usually seen is to NOT thaw them first. You may need to bake a little longer.
This is great & it works with gluten free all purpose flour (Glutino brand)!