A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.
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. “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.
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 and 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. 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. 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 flavor.
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.; makes a great weekend brunch dessert too.
Like this Blueberry Buckle recipe?
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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
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup cold butter cut in small cubes
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.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time. Beat well after the addition of each egg.
Beat in the vanilla extract.
Sift together the flour and baking powder.
Add dry ingredients alternately with the milk.
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.
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.
Quickly fold in the blueberries.
Spread batter evenly into the prepared pan.
Mix together the flour, sugar and cinnamon.
Using your finger tips rub the butter through the dry mixture until it resembles a coarse meal.
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.
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.
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