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
- Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- 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.
- Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
- 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.
- 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
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- 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:
I just picked wild Blueberries on the Blue Ridge Parkway. I am looking for the best recipe to showcase my find… this may be it! Thanks! Happy FF!
This is REALLY good!! 🙂 Save some for a blueberry margarita though…. I’ll try to post it soon! I’m making blackberry & blueberry oat cake right now too…. hope you have lots of blueberries!! 🙂
I love fresh picked berries. Blackberries are my absolute favorite, but blueberries and raspberries are delicious too. I wish it was berry season year round! This recipe looks absolutely delicious, and I’m glad you’ve found such a great recipe for your freshly picked berries. Happy FF, and have a wonderful weekend!
Thank you!! I change which berry is my favorite depending upon the one I am eating!! Raspberries may be my favorite? Hard to decide- they are all fabulous!! 🙂 Happy FF to you too!!
So this is really blueberries with just enough batter to hold them together. I really hope that’s right, because it looks amazing.
So true!! FIVE cups of berries!! The streusel is the indulgence 🙂
I love blueberry buckle! Making it in a springform pan is a great idea!
Thank you! It is an essential summer indulgence 🙂
Very beautiful, Josette. Springform is the way to go with things like this, don’t you agree!!!
Thanks! Yes, definitely… otherwise too fruity & moist to serve.
I am a fan of your pastas and fruit related desserts. This is just so awesome. Such an easy recipe and with streussel topping, it must have been heavenly.
You know that I am not a huge fan of repeating recipes- but this is an absolute favorite over here! 🙂
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Mmm. Love blueberries and we’re in Michigan right now, right during blueberry season.
Perfect!! Please let me know if you try it 🙂
Oh boy, just when I thought I’d learned the difference between crumbles, cobblers, and crisps, you bring this! I think I will need to enjoy quite a few slices to truly understand this new fruit dessert! 😉
I’ll take a whole one please! 😉 This has me drooling Josette! Love this!
Thank you so much!! We love it too 🙂
Thank you!! I LOVE blueberries 🙂
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that looks delicious! I’ve never made a buckle before. From your picture it seems to be more of a cake texture than a crisp or grunt. correct?
Definitely a cake. It really is a coffee cake. It’s wonderful!!
Oh yum, so glad you are sharing this, it’s been a while since I’ve had a buckle. Looks delicious and look at those gorgeous blueberries on those bushes,
Thanks!! We had to stop ourselves from picking hundreds of dollars worth 🙂
I love, love blueberries! This recipe looks and sounds wonderful and the photos of the fresh fruit …yummy!
Thank you so much 🙂
I am almost ready for apple season… but I am going to really miss summer berries. 😦
Wow this looks so yummy, I love fresh blueberries baked into yummy things too!
Thank you! SO SO yummy 🙂
Wow! This looks amazingly yummo!
Thank you!! 🙂
Having some blueberries.. Time for this yummy dish
Make it before all of the seasonal blueberries are gone!! 🙂
What a beautiful way to enjoy these berries. We are picking loads of them around here, although it has not been the best year. Thanks for reminding me of just how much I like this traditional recipe.
Thank you! I couldn’t believe that I hadn’t posted it before! I wish that blueberries were still around to pick here… Enjoy!!
This looks awesome. I just love blueberry deserts!
Thank you so much!!
Oh my this looks sooo scrumptious with fresh berries…..am salivating just by looking at the ingredients in here. …yummmmm
Thanks!! 🙂 It is LOADED with blueberries- SO GOOD!!
That buckle looks divine Josette!! It must be incredibly good if you’ve been making it for 14 years! Wow 🙂
Standard summer fare- so tasty!! 🙂 It’s my Father-In-Law’s absolute favorite- my Mother-In-Law has made it too! 🙂
Mmmm Yummy! The cake looks absolutely delicious and even mouth-watering! Lots of blueberries! Mark the recipe, especially that you have been making it since 2000! 🙂
I really am not a “recipe repeater” either! (too many recipes & too little time- yes?) This one is a keeper. 🙂
oh gimme gimme I want that now! Pinned for later – Thanks Josette 🙂
Yay! Thanks!! 🙂
Love blueberry buckle, or peach buckle, or any buckle! Been so looong…..since I last made one. I seem to always have blueberries around, frozen or fresh or moldy (shame on me!) and this recipe is great since it uses such a quantity of berries. I should no longer have any excuse for moldy blueberries. 🙂
Moldy blueberries, WHAT?!?! You are telling tall tales 🙂
This buckle is probably second to a pie for using TONS of them. I would highly recommend it!
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