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- Dish type
- Cakes with fruit
- Berry cake
- Blueberry cake
A 'buckle' is a moist cake, almost like a cobbler, that is popular in America. The crumble topping makes this moist sponge extra special.
1256 people made this
- 150g caster sugar
- 60g margarine
- 1 egg
- 120ml milk
- 250g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 300g fresh blueberries
- 100g caster sugar
- 5 tablespoons plain flour
- 1/2 teaspoon ground cinnamon
- 50g butter, softened
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat oven to 190 C / Gas 5. Grease one 20cm square tin.
- Cream together 150g sugar, margarine and egg.
- In a separate bowl mix together 250g flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased tin.
- To make topping: Combine 100g sugar, 5 tablespoons plain flour, cinnamon and butter. Sprinkle over cake mixture in tin.
- Bake at 190 C / Gas 5 for 25-30 minutes.
Reviews & ratingsAverage global rating:(1451)
Reviews in English (1125)
Reduced sugar by a third and replaced the cinnamon with some espresso powder. Tasted awesome! Great when warmed up and with ice cream. My family finished it within one evening!-27 Jan 2017
Had some leftover blueberries to use, so found this recipe and WOW, absolutely fabulous and so easy to make.-28 Jul 2014
Brilliant and so easy to cook. Tried and tested it many times and it always works out just lovely.-08 Sep 2013
Dylan Dreyer's Blueberry Buckle
I had never heard of blueberry buckle before I met my husband. His grandmother makes it for him and it's his absolute favorite. When he asked me to make it for him, I didn't want to compete with his grandmother's recipe or try to imitate hers, so I made a completely new recipe of my own, mixing a few elements from various recipes. This way, we each had our own version of buckle. Mine was a hit and passed the taste test. I make it whenever blueberries are in season.
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How do you make a Blueberry Buckle?
- Make a streusel topping with brown sugar, sugar, cinnamon, salt and butter. You&rsquoll mix it in a blender and will look very much like wet sand.
- Mix the breakfast cake ingredients separately.
- first mix the flour and the baking powder making sure the baking powder is dispersed evenly. I use a wire whisk to blend it well.
- Cream the eggs, sugars, lemon zest and vanilla very well until well combined
PRO TIP: When putting the streusel on top, use your hands to make large clumps. As you spread the streusel topping over the blueberry buckle batter pay careful attention that the clumps stay large. Some breakage is good, but this way you will have big bites of struessel with both soft inside and crunchy outside after baking!
This isn’t your everyday coffee cake. Blueberry Buckle is packed full of juicy fresh blueberries that are surrounded by one of the moistest coffee cakes you’ve ever tasted.
If that’s not enough to convince you to make this cake, may I mention the topping? The whole cake is covered in a crumb topping made from brown sugar, cinnamon and butter!
That means that not only are you eating an amazing blueberry cake, you also don’t have to worry about decorating it. As much as I love frosting, sometimes you want an easy cake that you can just bake, cool, and eat. Plus, you can serve Coffee Cake for breakfast, dessert or an afternoon snack. It’s the most versatile of cakes.
Blueberry Buckle Recipe
Let’s talk about the cake ingredients. The ingredients you need are common ones that are likely already in your pantry. The full printable recipe, with amounts, can be found at the bottom of the page.
- Butter– Salted or unsalted, your preference.
- Sugar– granulated white sugar.
- Egg– I always use large eggs in my recipes.
- Vanilla– pure vanilla extract is the way to go if you can.
- Buttermilk – If you don’t have buttermilk, try a buttermilk substitute.
- Flour– go with all-purpose here.
- Baking soda –always check the expiration date.
- Salt –table salt or sea salt works.
- Fresh Blueberries – Washed and dried.You can substitute frozen, but you’ll need to increase the baking time for the cake. If you are using fresh blueberries, I highly recommend tossing them in flour prior to folding into the batter. This helps prevent them from sinking to the bottom. If you use frozen blueberries, let thaw to room temperature and rise well, unless you want a purple cake.
- Brown sugar– light or dark works.
- Butter – Kept cold and cut into pieces.
- Cinnamon– if you are a big cinnamon fan, you can increase the amount a bit.
- Flour– all-purpose works here as well.
Making this recipe is super simple. It’s your standard combine wet ingredients, dry ingredients and then bring them together. To make the yummy crumb topping, the traditional way to do it is to cut the cold butter in.
I’ve mentioned a few times that I just don’t love cutting in butter – just my baking quirk, I guess. So instead of cutting it in, I toss my topping ingredients into a food processor and pulse a few times. I find this much easier. The downside is you tend to get a more fine and dense crumb than if you cut in by hand. If that doesn’t bother you, and you have a food processor, give it a whirl… literally!
How to make Blueberry Buckle coffee cake:
- Make the cake batter:In a large mixing bowl, with a mixer, cream together butter and sugar until light and fluffy. Add in egg and vanilla and mix. In a separate bowl combine flour, baking soda and salt, mix well. Next add half the dry ingredients to the wet ingredients and mix until just combined. Then add in half the buttermilk and mix until just combined. Add remaining dry ingredients and mixed until just combined. Finally, add in remaining buttermilk and mix until combined. Gently fold in blueberries. Scoop into a prepared 9 x 9 baking pan.
- Prepare the topping: For topping, mix together brown sugar, flour and cinnamon until well combined. Cut in cold butter and mix until a crumb like mixture is created. Sprinkle over cake batter. If desired, you can make your topping in the food processor as mentioned above.
- Bake: Bake in an oven preheated to 375 F for 35 – 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Take note, if you use frozen blueberries, or a smaller pan, your bake time WILL increase.
- Serve: Let cool, then slice and enjoy! If you are feeling decadent, top with vanilla ice cream and some blueberry compote!
I’ll eat blueberries all year long, thank you very much, but I’m an especially big fan of baking with them in the summertime. Not only are the berries usually at their sweetest and juiciest, they’re also less expensive which means I can add them to anything and everything imaginable–or freeze them for year-round baking!
BLUEBERRIES! BLUEBERRY BUCKLE
While I am not a huge fan of raw blueberries there is something about a blueberry cooked into a pie, buckle, cobbler, crisp, muffin, Danish pastry, jam, sauce, or whatever I can cook it into, that I just love.
I went to the market yesterday and they had baskets of blueberries. Not the overlarge, relatively tasteless blueberries that have regrettably become common lately. But real blueberries: small, sweet, delicious. And now I have two quarts of blueberries to use up!
I am starting simple and classic: Blueberry Buckle.
What is a Blueberry Buckle?
And why is it called that?
Blueberry Buckle is essentially a coffee cake. A moist layer of cake is topped with blueberries and a crumble mix.
It’s called a buckle because the weight of the blueberries and crumble cause the cake to sag (or buckle) as it rises up. In the beginning, all of the blueberries were place on top of the cake. Then cooks started to mix the blueberries into the cake to get a better distribution. I do both.
Begin with the crumble topping. Sugar, butter, flour, oatmeal, and cinnamon. Use a fork to blend it in or get your fingers messy and do it by hand.
Keep mixing the topping until the large chuncks are mostly gone
Butter, sugar, and eggs get beat together then milk and flour are added in turns.The batter will be very thick.
The batter is thick because it needs to stand up to the weight of the berries and crumble
Finally stir in half the blueberries.
Grease an 8” square pan and spread the batter in it. Use a spatula or knife to spread it evenly.
Distribute the rest of the blueberries evenly on top of the batter.
You can’t put too many blueberries in this!
Do the same with the crumble topping.
Bake it for 40 minutes until a toothpick comes out clean.
And even though you want to cut into it and enjoy it right away, let it cool for 10 minutes in the pan or your buckle will crumble!
Tips for making the best Dairy Free Blueberry Cake
Don't add more liquid. The mixture will be thick it is supposed to be thick. When it bakes, all those blueberries are going to release a lot of juices, which means more liquid. Which means, you better have a sturdy base to begin with!
Make the crumb topping. I list it in the recipe as optional, which it is. But if you want to take it from a Good Blueberry Coffee Cake to an AMAZING Blueberry Coffee Cake, make it.
Add some extra blueberries on top. This will make the presentation even nicer.
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup shortening
- ¾ cup sugar
- 1 egg
- ½ cup milk
- 2 cups fresh or frozen blueberries
- ½ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter or margarine
Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt set aside.
In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
Spoon batter into prepared pan. Sprinkle with blueberries. In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs sprinkle over blueberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.
Blueberry Buckle is a recipe that reminds me of the days when life was a little less complicated! This easy to make cake-like dessert can be on your table in less than an hour start to finish and will make your house smell heavenly.
What is Blueberry Buckle?
If you’ve never heard of Blueberry Buckle, you’re not alone. It’s a dessert that became popular back in the early 1960’s when I was a kid. Along with buckle came crisps, cobblers, and slumps! They were desserts that took little time and money to make, and often consisted of pantry friendly ingredients, along with fruit in season.
These desserts were usually baked in a pan, topped with either a dough, biscuits or a mixture of ingredients that included sugar, butter, flour and oats, and served warm.
Recipes for these common desserts were either handed down in families on recipe cards (hand written) or found in cookbooks such as Betty Crocker or my mom’s bible, Better Homes and Garden.
What’s the difference between a crisp, cobbler, crumble or a buckle?
Crisp is a dessert baked in a pan (often a 9吉) most of the time with fresh apples or peaches, or a combination of fruits. The fruit layer is tossed with sugar and topped with a mixture of flour and/or oats, butter, sugar and cinnamon, which creates a crisp topping when baked. A crisp is usually juicy, and needs to be eaten within a day or two. I make Apple Crisp or Caramel Apple Crisp more often than any of the other desserts mentioned. This is our favorite recipe for Apple Crisp (below).
A cobbler is a dessert, also baked, usually with fruit that is a bit more moist, like a peach or blueberry. Cobbler is often made in a deep dish and topped with ingredients that resemble a batter, then baked. The topping is usually dropped or spooned on the fruit layer and is often not very sweet. A cobbler is a little more syrupy and moist than a buckle and needs to be eaten within a day or refrigerated.
While we are on the subject of cobbler, I have two recipes for quick and easy Dutch-oven cobblers that are perfect for camping trips! They are a little different than traditional cobblers made with fruit and pantry staples. Both recipes are the cake-mix variety, with a few added ingredients. This Raspberry Dutch Oven Cobbler and Black Cherry-Chocolate Dutch Oven Cobbler are both crowd favorites and so simple to make!
A Crumble is usually made with fruit, cut up, mixed with sugar and spices and topped with a mixture of flour, sugar and butter. Crumbles usually don’t have oats in the topping, which are often found in “crisp” toppings. This is our favorite recipe for Peach Crumble.
Finally, a buckle includes fruit in a cake-like batter. The batter is topped with fruit and a crumble mixture. When baked, the top of the cake collapses a bit around the fruit, which is where the name “buckle” originated.
I love cake, so buckle is probably my personal favorite of the desserts mentioned because it is most like cake! Since this dessert is not quite as syrupy or wet like a cobbler or crisp, it will usually last a few days on the counter, covered.
I know you will love this easy to make recipe for Blueberry Buckle! It requires just a few ingredients you most likely have at home and about 10 minutes to mix up and less than 30 minutes to bake! No need to wait for it to cool completely, it is best served warm. You may use fresh fruit in season or a mixture of fruits, or frozen as well.
Mix up this recipe, place it in the oven to bake and invite your neighbors over for dessert. It will be like a little taste of the past!
Blueberry Buckle Recipe
Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Penzy's Cake Spice (see note below)
3/4 cup sugar
1/4 cup shortening (see note below)
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup milk
2 cups fresh blueberries
For the Streusel Topping:
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 teaspoon Penzy's Cake Spice
1/4 teaspoon salt
3 tablespoons cold unsalted butter, diced
1. Preheat oven to 375°F. Spray an 8x8 inch pan with non-stick cooking spray. I use coconut oil spray from Trader Joe's. See note below regarding the Lodge cast iron pans seen in the images.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cake spice. Set aside.
3. In a large bowl with an electric mixer on medium speed, combine sugar and shortening and mix until light and fluffy, about 3 minutes. Add egg and vanilla, mixing until thoroughly combined. Reduce mixer speed to low and slowly add dry ingredients alternating with the milk to the sugar mixture - mixing until just combined. Fold in blueberries. Spoon batter into prepared pan.
4. Make the Streusel Topping: In a medium bowl, combine flour, brown sugar, cake spice and salt. With your hands, work in butter pieces, until small clumps form. Spread topping evenly over batter.
5. Bake in preheated oven for 25-30 minutes.
- If you are not a fan of shortening, you can substitute 1/4 unsalted butter.
- If you do not have Penzy's Cake Spice, simply substitute it for ground cinnamon.
- I baked the Blueberry Buckle in mini rectangular cast iron pans from Lodge. The Blueberry Buckle baked perfectly in these pans in about 25 minutes.
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