Blueberry Buckle

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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!

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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!!

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

For the Cake:

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  • 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, 55 minutes (on convection) or 60 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.

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One Year Ago:

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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!

50 responses to “Blueberry Buckle

  1. 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!! 🙂

  2. 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!!

  3. So this is really blueberries with just enough batter to hold them together. I really hope that’s right, because it looks amazing.

  4. I love blueberry buckle! Making it in a springform pan is a great idea!

  5. Sue

    Very beautiful, Josette. Springform is the way to go with things like this, don’t you agree!!!

  6. 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.

  7. Pingback: Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener

  8. Mmm. Love blueberries and we’re in Michigan right now, right during blueberry season.

  9. 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! 😉

  10. I’ll take a whole one please! 😉 This has me drooling Josette! Love this!

  11. 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?

  12. 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,

  13. I love, love blueberries! This recipe looks and sounds wonderful and the photos of the fresh fruit …yummy!

  14. Wow this looks so yummy, I love fresh blueberries baked into yummy things too!

  15. Wow! This looks amazingly yummo!

  16. Having some blueberries.. Time for this yummy dish

  17. 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.

  18. toozesty

    This looks awesome. I just love blueberry deserts!

  19. Oh my this looks sooo scrumptious with fresh berries…..am salivating just by looking at the ingredients in here. …yummmmm

  20. That buckle looks divine Josette!! It must be incredibly good if you’ve been making it for 14 years! Wow 🙂

  21. 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! 🙂

  22. oh gimme gimme I want that now! Pinned for later – Thanks Josette 🙂

  23. 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. 🙂

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