I still have a ton of blueberries left so I thought I’d bake a Blueberry Buckle. In case you don’t know what a buckle is, it is a single layer cake, very dense, made with berries in the batter and streusel type toppings –similar to a coffee cake. While blueberry buckle is the classic version, you can make this with any seasonal fruit. When the cake bakes, the batter rises encasing the fruit, which causes the streusel topping to “buckle” giving it a crumbled look (source: wiseGEEK). So if you like coffee cake and blueberries, this is a good one
- 1/3 cup of sugar
- 1/2 cup of all-purpose flour
- 1 teaspoon of Vietnamese cinnamon
- 1/4 cup (1/2 stick) of cold unsalted butter, cut into small pieces
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/4 cup (1/2 stick) of unsalted butter, softened
- 3/4 cup of sugar
- 1 egg
- 2 teaspoons of Mexican vanilla extract
- 1/2 cup of milk
- 2 cups of fresh blueberries
Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan.
To make the topping: In a small bowl combine sugar, flour, cinnamon and butter. Use your fingers to mix until you have a crumbly mixture. Set aside.
In a medium bowl add flour, salt and baking powder. Mix well and set aside.
Using a stand mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla extract. Alternately add milk and flour mixture to the creamed mixture. Mix well until just moistened. Gently fold in blueberries. Pour batter into the prepared pan. Using your spatula to distribute the batter evenly. Sprinkle the topping evenly over the batter.
Bake for 35-40 minutes or until toothpick/tester inserted into the center comes out clean. Let the buckle cool in the pan on the cooling rack for 15 minutes before serving.
Adapted from King Arthur Flour