Blueberry buckle is classic great food.  Just like your grandma would have made, this is a moist, tender cake studded with blueberries and blanketed with a buttery, cinnamony streusel.

And why *Buckle* you ask?  Apparently, it has to do with the batter buckling due to the berries and crumb topping.
Well, whatever the reason, it is yummy and deserving of a name that sets it apart.

So, here’s my version…

Cream 1/4 c. butter

and 3/4 c. sugar with a blender.

Add one egg and blend well.

In a separate bowl, mix 2 c. flour,

2 tsp. baking powder,

and 1/2 tsp. salt.

Measure out 1/2 c. milk or buttermilk, and pour just a bit into the egg/butter/sugar mixture.

Use the mixer to blend and then add some of the flour mixture.

Alternate milk and flour mixture a bit at a time until everything is combined.

Using a spatula, carefully, fold 2 c. fresh or frozen blueberries into the batter trying not to squish them and turn your batter blue.

Butter an 8×8 inch pan and sprinkle it with cinnamon sugar. Pour the batter into the pan.  The batter will be very thick.

Preheat the oven to 375 degrees.

Using either a mixer,  pastry cutter, or two knives,  cut 1/4 c. cold butter into

1/2 c. sugar,

1/3 c. flour,

and 1 tsp. cinnamon, until the mixture looks like pea sized crumbs.

Pour the crumbs over the batter, and bake for 25-30 minutes if using fresh berries and up to 50 minutes if the berries were frozen. Watch it carefully using a toothpick to check frequently.

When the toothpick comes out clean or with crumbs, take it out and give it some time to cool.

This is delicious served warm with a dollop of freshly whipped, sweetened cream on top.

Mmmmm…c’mon, let’s go make some Blueberry Buckle. :o)

Blueberry Buckle

 

Print

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

 

Just like your grandma would have made, this is a moist, tender cake studded with blueberries and blanketed with a buttery, cinnamony streusel.

Alison: That Which Nourishes

Recipe type: Dessert

Serves: 6-8 servings

Grocery List

• ¼ c. butter
• ¾ c. sugar
• 1 egg
• 2 c. flour
• 2 tsp. baking powder
• ½ tsp. salt
• ½ c. milk or buttermilk
• 2 c. fresh or frozen blueberries
• Topping:
• ¼ c. butter
• ½ c. sugar
• ⅓ c. flour
• 1 tsp. cinnamon

Here's how...

1. Cream the butter and sugar.
2. Add and egg and blend well.
3. In a separate bowl, mix flour, baking powder, and salt.
4. Measure out milk or buttermilk and pour just a bit into the first mixture.
5. Blend and then add some of the flour mixture. Blend and then alternate between the milk and flour mixture until all is combined.
6. Use a spatula to gently fold the blueberries into the batter being careful not to squish them.
7. The batter will be very thick.
8. Butter and 8x8" pand and sprinkle it with cinnamon sugar. Pour the batter in the pan.
9. Preheat the oven to 375.
10. To make the streusel, mix sugar, flour, and cinnamon. Add in the cold butter and use a pastry cutter or two knives to cut the butter in until it is the size of peas. Pour the crumbs over the batter.
11. Bake for 25-30 minutes if using fresh berries and prepare to check every ten minutes up to 50 if the berries were frozen. When a toothpick comes out clean, remove it from the oven and let it cool.
12. Serve warm with ice cream.

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