Blueberry Buckle

After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. 🙂 I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. 🙂

I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!

I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble– delicious!!

I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!

For the Cake:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup milk (I used 1 percent)
• 5 cups wild or cultivated blueberries
• Streusel Topping, recipe follows

1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
5. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
6. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, about 60 minutes (on convection) or up to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

For the Streusel Topping:

• 1 cup all-purpose flour
• 1/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature

1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

One Year Ago:

• Blackberry Crumb Cake
• Blackberry & Corn Pancakes

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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