I didn’t take any pictures while we baked because a certain someone was eager to lick the bowl. Also, we’re barely unpacked from a 2,100 mile cross-country trip and it was a small miracle just to find the camera. This is just another classic summer fruit recipe. Take advantage of fresh, local produce and do something good with it. Personally, my favorite way to eat berries is right off the bush, but layered in cake batter and smothered in a crumbly topping isn’t bad, either.
There are a ga-zillion versions of blueberry buckle awaiting you on the internet. I’m not sure this one is much different, at all. It’s done in a spring form pan versus a cake pan, but that’s about it. It would also be easy to adapt for baking in individual ramekins. Eat it in the morning with coffee, or add freshly whipped cream or a little dollop of vanilla ice cream and call it dessert. Versatile, but classically summer! Enjoy!
- 1/4 c unsalted butter, softened
- 3/4 c granulated sugar
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk (I used 1%)
- 2 c blueberries, washed and de-stemmed
- 1/2 c sugar
- 1/2 c flour
- 1/2 tsp cinnamon
- 1/4 c unsalted butter, cut in to mixture cold
- Pre-heat oven to 375° F.
- Cream together butter and sugar. Add egg to mixture. Set aside.
- Sift together flour, baking powder and salt.
- Add to butter/sugar mixture alternately with milk, beginning and ending with milk.
- Add blueberries. Fold to combine.
- Place in prepared 9″ spring form pan, add topping, and bake for 35 minutes.
***Baker’s Notes: If you only have an 8 1/2″ pan, bake for an additional 10 – 15 minutes longer.