Blueberry Buckle

A buckle is one of my favorite desserts. It’s not a cobbler, fruit on the bottom with an oatmeal crumb topping. But it’s not really a cake either because it’s got a ton more fruit than say a strawberry cake would have. Also, there is no frosting, so it’s definitely not a traditional cake. It is, to me, the perfect balance of cake and fruit.

My recipe is a delightful slightly spiced cake base with about a million berries folded in and a crumbly streusel topping which leaves you the perfect opportunity to garnish this with some fresh sweetened whipped cream or go all the way and serve this with vanilla ice cream.

Cake: Streusel:
1/2 c. butter, room temp. 1 c. flour
3/4 cup sugar 1/4 c. brown sugar
2 c. flour 1 tsp. ground cinnamon
1 1/2 tsp. baking powder 1/4 tsp. ground nutmeg
1/2 tsp. salt 1/4 tsp. salt
1/2 tsp. ground cinnamon 4 tbl. butter, melted
1 egg
1 tsp. vanilla extract
1/2 cup milk
5 cups blueberries

Make the Cake:

1) Butter and flour a 9 or 10″ spring form pan. (If you don’t have one, use a baking dish that is at least 3″ deep.)

2) Cream the butter and sugar until they are light and fluffy. Add the egg and vanilla, mix until combined.

3) In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.

4) Gradually add a little flour mixture alternately with a little milk until all of it is mixed in with the butter/sugar.

5) Fold in the blueberries. Some will get squished, that’s okay because it’ll create a gorgeous blue and white marbling effect in your cake. Your batter will be a ton of berries being held together with cake. Awesome.

6) Spread the thick batter into your prepared cake pan.

Make the Streusel:

7) Combine the dry ingredients. Drizzle the butter in and use a fork to mash it around until everything is crumbly.

8) Sprinkle the streusel over the cake batter.

Bake & Serve:

9) Place your spring form pan on a large cookie sheet with sides and slide it into a 350° oven for 70-90 minutes. (Using a 10″ pan you’ll need closer to 70 minutes, I used a 9″ pan for a taller cake and so it would fit inside my covered cake pedestal and it took all 90 minutes.) Yes, it takes forever, but believe you me it is worth every moment you have to wait.

10) Allow to rest in the pan for 10 minutes before removing the sides of your spring form. Then let it rest at least another 10 minutes before slicing to serve.

This is pretty fantastic warm from the oven, but it also tastes great at room temperature or re-warmed in the microwave for 15-20 seconds. Enjoy!


One thought on “Blueberry Buckle

  1. Carol J East

    Who doesn’t like Blueberries we have 6 blue berry trees and this year they are dripping with berries and I have eaten Jen’s blueberry buckle many times and it’s my favorite . . . cant wait to bake one today


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