Blueberry Buckle
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A versatile old fashioned comfort food blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries.
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.
"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.
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.
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 ½ or even 3 cups of fruit should provide plenty of seasonal flavour.
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.
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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.
Ingredients
For the blueberry cake base
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup milk
- 2 ½ cups fresh blueberries
For the Streusel crumb topping
- ½ cup all purpose flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup cold butter, cut in small cubes
Instructions
To make the cake base
- 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.
To make the streusel topping:
- 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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Nutrition Information
Yield
12Serving Size
1 sliceAmount 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.
Thank you Barry for the lovely recipe.
Thanks for following what what we do around here Liz.
Can I use frozen blueberries in your recipe for Blueberry Buckle?
I have them from last year and I would love to try your recipe for a house guest who wants to try as much of our local cuisine as possible. Thank you.
Yes but the baking time will naturally be longer. Use the toothpick test to make sure it is properly baked. Enjoy!
Barry
I always figured it was a Newfoundland recipe ..that's what my mom called it ..she was from Frogmarsh. She did use recipes very often..just baked with whatever was in the cupboard.
We always have topped the blueberry buckle with a blueberry sauce. The more the blueberries the better.
Awesome idea.
it looks delicious!
How to make the blueberry sauce then?
Try the Blueberry Sauce in this recipe.
a little confused by recipe starting with "pre-heat to 325" but then further on instructing to bake at 350
Thanks for catching that typo. It's fixed now. The correct temp is 350.
I baked it today and it is a wonderful recipe - thanks again, Barry!
This just looks and sounds so good, thanks for sharing it!
Barry,
i don't have a spring form pan. what would you recommend?
Probably a 9x13 baking pan.
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Great stuff! Thanks for letting me know.
Made this yesterday.... Awesome. Was expecting it to be a little dense but was amazed at how light and fluffy the batter turned out! A keeper for sure!
I've made countless recipes from your site, but this has to be one of my favorites and everyone elses too according to how quickly it disappeared! It was so light and lush. Making this again and again. Thanks Barry. This buckle is a winner.
I made this recipe this morning for breakfast and it is delicious. I only made a few small changes: I used frozen blueberries and I made a bit more crumb topping (added extra butter, flour, and some old fashioned oats). I don't have a 10 in springform pan, so I used two smaller pans instead. Thanks for sharing!
Made this yesterday for my dad's 72nd Birthday. I used frozen berries, just added extra time for baking. Everyone declared it to be very yummy, and went back for seconds. Thanks for the recipe!
So glad you and your family enjoyed it. Happy Birthday to your Dad.
Barry, Just stumbled across your website while looking for blueberry recipes on pinterest. ( from berries I picked in sept!). Making this one for dessert tonight! Have been looking through your recipes, I think your site is going to become my latest favorite cookbook!
Glad you like it Debi and I hope you get a chance to pick up my new cookbook too! http://amzn.to/1xKHTNv
I look forward to making this! Years ago I had a recipe I loved, now buried in a long packed box somewhere. Happy to have yours!
In the picture, the blueberries are more concentrated in the bottom, which certainly doesn’t effect the flavor. But if you toss the berries in flour, which lightly coats the berries, will help prevent them from “sinking” This technique can also be used in muffins to evenly disperse them.
Thanks for the recipes and so many ideas! We often get stuck in our own recipe world and it’s nice to venture out into your tried & true recipes!
Delicious! Made it and realized it tasted almost like one I always make that called for a lot more blueberries. I tried this one because I didn't have enough berries for mine. This is a keeper and I will try this with fresh peaches when they come in. Thanks Barry for another wonderful recipe!