Blueberry Buckle

A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.

Old Fashioned Blueberry Buckle.

Originally published July 2014.

I first heard of blueberry buckle in a restaurant in Maine many years ago while on vacation. Acting like a typical tourist, I asked where the name originated but the server seemed to have no idea.

Perfect for weekend brunch or just a coffee break.

“That’s what we’ve always called it”, was her only response. It’s hard to argue with that especially when references to “buckle” as a dessert dish can be found back to colonial times.

The first blueberries of the season, picked by my 83 year old Dad.

With that long a history it certainly qualifies as a well loved, old fashioned comfort food. A little research does indicate that the name comes from the crinkled or “buckled” appearance of the streusel crumb topping as the cake batter rises.

I wish I had asked for their blueberry buckle recipe at the time because I don’t think I have had better since. Still, it is a pretty simple dessert.

Blueberry Buckle getting ready for the oven.

Blueberry Buckle. Getting the recipe right.

I didn’t have much trouble using ideas from a few of my old standard recipes to come up with a blueberry buckle recipe of my own.

Although our wild Newfoundland blueberries will not be ready for weeks yet, I decided to post this recipe as many summer fruits start to come into season.

Old Fashioned Blueberry Buckle.

Any fresh summer fruit or a combination of fruits, could be used in this recipe; raspberries, chopped strawberries, diced peaches or nectarines, all would be great choices.

An apple or pear buckle during the fall harvest would also be delicious. I think the secret to a good buckle is probably not to skimp on the fruit.

Old Fashioned Blueberry Buckle.

If you’re making a fruit dessert, the fruit should be front and center. 2 1/2 or even 3 cups of fruit should provide plenty of seasonal flavour.

Blueberry Buckle adding the crumb topping

The buttery crumb topping with a little touch of spicy cinnamon makes for a delicious and different textural addition. I like to serve it warm with a little vanilla whipped cream or some very good vanilla bean ice cream.

This cake also makes a great weekend brunch dessert too.

Blueberry Buckle

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Blueberry Buckle

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.

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Ingredients

For the blueberry cake base

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• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1 cup milk
• 2 1/2 cups fresh blueberries

For the Streusel crumb topping

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• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 cup cold butter, cut in small cubes

Instructions

To make the cake base

1. Preheat oven to 350 degrees F. Grease a 10 inch spring form pan well and line the bottom with parchment paper if you like for easy release of the cake when it is baked.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time. Beat well after the addition of each egg.
4. Beat in the vanilla extract.
5. Sift together the flour and baking powder.
6. Add dry ingredients alternately with the milk.
7. Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.
8. Be careful not to over mix the batter or your cake will be dense. Fold the batter only until the flour is incorporated but no more.
9. Quickly fold in the blueberries.
10. Spread batter evenly into the prepared pan.

To make the streusel topping:

1. Mix together the flour, sugar and cinnamon.
2. Using your finger tips rub the butter through the dry mixture until it resembles a coarse meal.
3. Press the crumb mixture together in handfuls and break off small pieces about the size of the top of your pinky finger, scattering them over the surface of the batter.
4. Bake at 350 degrees F for about 35-40 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Wilton Excelle Elite 9-Inch Springform Pan
• 
  Silicone Spatula Set
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

12

Serving Size

1 slice
Amount Per Serving Calories 299Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 63mgSodium 198mgCarbohydrates 41gFiber 1gSugar 20gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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