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Blueberry Buckle

September 7, 2015 by Mary 20 Comments

Blueberry Buckle just out of the oven.Happy Labor Day! Time to buckle down now and get back to school and serious business tomorrow, right? Somehow I think we all revert back to our younger selves, our school day calendar, and I find it’s rare that any serious business gets done in the summer, you agree? So yesterday, I made this Blueberry Buckle in honor of “buckling down.” (I couldn’t resist!)

So what exactly is a buckle, I asked and looked it up. From whatscookingamerica.net on the history of these things, they say, A buckle is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

I adapted the recipe by Melissa Clark in a recent New York Times and while this is a terrific, light fruit dessert, not too sweet, just the way I like it, it did not have a streusel top. The top cracked as you can see, but no streusel crumbs. Maybe I should work on that for next time…

No matter, this is not time consuming to make, although I think mine turned out so light precisely because I did take the time to thoroughly cream the butter and sugar, while I grated the lemon zest and prepared the dry ingredients. Incidentally, one tablespoon of lemon zest is not too much – I might even add more lemon the next time as it diffuses once it bakes – you’ll use about 11/2 large lemons. And I continued to thoroughly beat the batter after adding each one of the three eggs, using speed two on my KitchenAid. When you add the dry mixture, use speed one, mixing just until no flour is visible. Fold your blueberries in by hand and you’ll be all set.

As I said, I adapted Melissa’s recipe, so there are changes. She calls for 41/2 cups of blueberries while just barely 4 cups is more than plenty in my book. I also buttered the pan and dusted it with flour to prepare it for baking. I don’t trust just using butter and there’s nothing more disappointing than to go through all this work and then have to struggle to get the beautiful dessert out of the pan, in order to make a neat presentation.

Blueberry buckle piece with ice cream on a white plate.Also, I followed her instructions to serve with ice cream, but I think I would prefer creme fraiche the next time.

Hope you get a chance to make this, with LOVE, while fresh blueberries are still abundant! Enjoy!!

BLUEBERRY BUCKLE – serves 8 – adapted from Melissa Clark 

½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing pan
½ cup granulated sugar, more for sprinkling
¼ cup light brown sugar
3 large eggs, at room temperature
1 Tbs. finely grated lemon zest
1 tsp. vanilla extract
1¼ cups all-purpose flour plus some extra for dusting the pan
½ tsp. fine sea salt
3/4 tsp. fresh grated nutmeg – use ½ tsp. if already grated out of the jar
¼ tsp. baking powder
4 cups blueberries or a mixture of summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)
Cinnamon, for dusting
Confectioners’ sugar, for dusting

Heat oven to 375 degrees. Butter a 9-inch round cake pan. Dust with flour on all surfaces.

In the bowl of an electric mixer, cream butter, granulated sugar and brown sugar and beat together until light and fluffy. Add eggs one at a time, beating well after each addition, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Gradually add dry ingredients to egg mixture and mix until just combined.

Gently fold blueberries into the batter by hand, then spread batter in the prepared pan and sprinkle lightly with more granulated sugar on top. Bake 40 to 50 minutes, or until top is golden and cake is cooked through. (Mine took 50 minutes.)

Blueberry Buckle finished with powdered sugar.Allow cake to cool, then sprinkle with cinnamon and confectioners’ sugar.

Serve with vanilla ice cream or crème fraiche. LOVE!!

Melissa states that this is best eaten the same day but I had a bite this morning with my coffee after breakfast, and it was just fine!!

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Filed Under: Desserts Tagged With: blueberries, blueberry buckle, blueberry dessert, fruit desserts

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Comments

  1. Margot says

    September 7, 2015 at 9:01 PM

    A wonderful way of celebrating summer berries! I look forward to trying this recipe in a few months time Mary. 🙂

    Reply
    • Mary Frances says

      October 3, 2015 at 1:45 PM

      Yes Margot, when berries are in season for you!!

      Reply
  2. Sues says

    September 7, 2015 at 10:51 PM

    Mmm this is such a good way to get summer to linger round for a little while longer 🙂
    Sues recently posted…Raspberry Kiwi Sangria PopsiclesMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:46 PM

      Exactly!! Thanks for stopping by!

      Reply
  3. Angie@Angie's Recipes says

    September 8, 2015 at 4:15 AM

    Look at all the awesome summer berries! It still looks grand even without my favourite streusel topping. I wish I could have a slice now.
    Angie@Angie’s Recipes recently posted…Einkorn Blackberry Salad with Garam Masala VinaigretteMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:46 PM

      :))) Thanks Angie!!

      Reply
  4. Maureen | Orgasmic Chef says

    September 8, 2015 at 7:53 AM

    I love blueberry buckle and I enjoyed it frequently as a child. I didn’t appreciate it so much because it was made with ordinary native blueberries my parents raked every summer. I thought storebought things were much better in those days. Boy was I dumb. This looks fantastic.
    Maureen | Orgasmic Chef recently posted…Our Australian HolidayMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:47 PM

      LOL!! Boy were you so lucky and didn’t even know it! Kids!

      Reply
  5. Jovina Coughlin says

    September 8, 2015 at 8:35 AM

    Looks delicious even without the topping coming out as you expected. Great dessert for the cooler days coming and I imagine other fruit could be used when blueberries are no longer in season. Your photos captured this dessert so well.
    Jovina Coughlin recently posted…Lasagna My WayMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:47 PM

      Thanks Jovina!! Yes other fruits can certainly work!

      Reply
  6. Sippitysup says

    September 9, 2015 at 3:16 PM

    Buckles, cobbler and torts. So many names for so many delicious desserts. I trust What’s Cooking America so this definition must be correct. It’s a beautiful “definition” too by the way. GREG

    Reply
    • Mary Frances says

      October 3, 2015 at 1:48 PM

      Thanks Greg!!! And thanks for stopping by!

      Reply
  7. Iron Chef Shellie says

    September 10, 2015 at 7:01 AM

    Looks delicious! 😀
    Iron Chef Shellie recently posted…Street Eats BangkokMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:49 PM

      Thanks Shellie!!

      Reply
  8. Kari @ bite-sized thoughts says

    September 10, 2015 at 1:17 PM

    I’ve never heard of ‘buckle’ as a cake but this looks incredible! I love how many blueberries are in the mix.

    Reply
    • Mary Frances says

      October 3, 2015 at 1:50 PM

      Yes Kari, and actually I put in 1/2 cup less than the original recipe said – I think what I have here is plenty – you agree?

      Reply
  9. Maria del mar says

    September 11, 2015 at 7:46 AM

    I wonder if this would be a good idea for a Birthday cake. Looks great!
    Maria del mar recently posted…Becoming a bit FrenchMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:51 PM

      Oh definitely – it would make a great birthday cake, Maria!!

      Reply
  10. Kristi @ Inspiration Kitchen says

    September 14, 2015 at 10:22 PM

    This looks great Mary Frances! I haven’t had Blueberry Buckle forever, and now I’m craving it!
    Kristi @ Inspiration Kitchen recently posted…Chicken Cordon Bleu DipMy Profile

    Reply
    • Mary Frances says

      October 3, 2015 at 1:52 PM

      Thanks Kristi!! Hope you get to make it soon!

      Reply

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