Description of this recipe
Blueberry Buckle is a delightful, old-fashioned dessert that marries a moist, cake-like base with a crisp, buttery streusel topping. Studded with juicy, ripe blueberries, this buckle is a perfect harmony of textures and flavors. Imagine sinking your teeth into a tender cake bursting with sweet blueberries, complemented by the satisfying crunch of the cinnamon-spiced streusel. This is comfort food at its finest, ideal for breakfast, brunch, or a cozy dessert.
Why you will love this recipe
This Blueberry Buckle is incredibly easy to make, requiring no special equipment or complicated techniques. It’s a one-bowl cake (almost!) that’s ready in under an hour, making it perfect for those moments when you crave a homemade treat without spending hours in the kitchen. The combination of fresh blueberries and the buttery streusel topping is irresistible. Beyond the taste, the aroma that fills your kitchen as it bakes is pure bliss. This recipe is also highly versatile; you can easily swap out the blueberries for other berries, add nuts to the streusel, or drizzle with a lemon glaze for an extra touch of brightness. It’s a guaranteed crowd-pleaser that you’ll find yourself making again and again.
Ingredients:
For the Cake:
- 3/4 cup (150g) granulated sugar
- 1/4 cup (57g) unsalted butter, softened
- 1 large egg + 1 large egg yolk
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk
- 2 cups (about 300g) fresh blueberries
- 2 teaspoons lemon zest (optional, but highly recommended)
For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (57g) unsalted butter, softened
- 1/2 teaspoon ground cinnamon
Preparation:
Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan thoroughly. For easy removal and cleanup, line the pan with parchment paper, leaving an overhang on the sides. This makes lifting the baked buckle out of the pan a breeze.
Step 2: Make the Streusel Topping
In a medium bowl, combine the streusel topping ingredients: 1/2 cup sugar, 1/3 cup flour, 1/4 cup softened butter, and 1/2 teaspoon cinnamon. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overwork it; you want distinct crumbs for a lovely texture. Set the streusel topping aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy. This step is crucial for creating a tender cake. Use an electric mixer (handheld or stand mixer) on medium speed for about 3-5 minutes until the mixture becomes pale and airy. Scraping down the sides of the bowl occasionally ensures even mixing.
Step 4: Add Egg and Lemon Zest
Beat in the whole egg and egg yolk, one at a time, mixing well after each addition. Adding an extra yolk contributes to a richer, more tender crumb. Stir in the lemon zest (if using). The lemon zest brightens the flavor profile and complements the blueberries beautifully.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, leading to a consistent rise and flavor.
Step 6: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This method helps prevent overmixing, which can result in a tough cake. Mix until just combined, being careful not to overmix. A few streaks of flour are okay at this stage.
Step 7: Fold in Blueberries
Gently toss the fresh blueberries with a tablespoon or two of flour. This helps prevent them from sinking to the bottom of the cake during baking. Carefully fold the floured blueberries into the batter until they are evenly distributed.
Step 8: Assemble and Bake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the streusel topping evenly over the surface of the batter, ensuring that the entire top is covered.
Bake in the preheated oven for 30-40 minutes, or until the buckle is golden brown and a toothpick inserted into the center comes out clean. If the streusel topping starts to brown too quickly, you can tent the pan loosely with aluminum foil during the last 10-15 minutes of baking.
Step 9: Cool and Serve
Allow the buckle to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking apart while still warm. Cut into squares and serve warm or at room temperature.
COOKING Rating: Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or tea for breakfast or brunch.
- Dust with powdered sugar for an elegant presentation.
- Serve with a side of Greek yogurt or a drizzle of honey for added flavor and moisture.
- Reheat leftovers in the microwave or oven for a quick and easy treat.
Tips:
- Use fresh, ripe blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding them to the batter. Toss them with flour while frozen to prevent them from bleeding into the batter.
- Make sure your butter is softened for both the cake and the streusel topping. Softened butter blends more easily with the other ingredients, resulting in a smoother batter and a crumblier streusel.
- Don’t overmix the batter! Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
- For a richer flavor, use brown butter in the streusel topping. To make brown butter, melt the butter in a saucepan over medium heat, swirling occasionally, until it turns a nutty brown color. Let it cool slightly before using.
- Add nuts to the streusel topping for added crunch and flavor. Chopped pecans, walnuts, or almonds would all be delicious.
- Experiment with different spices in the streusel topping. Nutmeg, ginger, or cardamom would all complement the blueberries nicely.
- Store leftover buckle in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 50-60 minutes
Nutritional Information: (per serving, approximate)
- Calories: 350-400
- Protein: 4-5g
- Sodium: 200-250mg
Conclusion
Blueberry Buckle is a truly delightful dessert that offers a satisfying combination of textures and flavors. The moist, tender cake base, bursting with sweet blueberries, pairs perfectly with the crisp, buttery, and cinnamon-spiced streusel topping. Its simplicity makes it an accessible treat for bakers of all skill levels. Whether you’re looking for a comforting breakfast pastry, a delightful brunch addition, or a simple yet impressive dessert, this Blueberry Buckle is sure to be a hit. Its versatility allows for endless customization, letting you adapt the recipe to your personal preferences and available ingredients. From the moment you combine the ingredients to the first bite, this recipe promises a rewarding and delicious baking experience. Embrace the joy of creating something homemade and savor every moment of this classic treat.
Questions and Answers about this recipe:
Question 1: Can I use frozen blueberries instead of fresh blueberries?
Answer: Yes, you can definitely use frozen blueberries. However, it’s important to keep a few things in mind. First, do not thaw the blueberries before adding them to the batter. Thawing can cause them to release excess moisture, which can make the buckle soggy. Second, toss the frozen blueberries with a tablespoon or two of flour before folding them into the batter. This helps to absorb any excess moisture and prevent the blueberries from sinking to the bottom of the cake.
Question 2: Can I make this recipe ahead of time?
Answer: Absolutely! Blueberry Buckle is a great make-ahead dessert. You can bake it a day or two in advance and store it at room temperature in an airtight container. In fact, some people find that the flavors meld together even more beautifully when the buckle is allowed to sit for a day. You can also freeze the buckle for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, and it will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Question 3: Can I substitute the all-purpose flour with another type of flour?
Answer: While all-purpose flour is the ideal choice for this recipe, you can experiment with other types of flour. For a slightly denser and more flavorful buckle, you can try using whole wheat flour. However, keep in mind that whole wheat flour absorbs more moisture than all-purpose flour, so you may need to add a tablespoon or two of extra milk to the batter to compensate. You can also use a gluten-free all-purpose flour blend for a gluten-free version of the buckle. Be sure to choose a blend that is designed for baking and follow the instructions on the package.
Question 4: What can I do if my streusel topping is not crumbly?
Answer: If your streusel topping is not crumbly, it is likely because the butter is too warm. Make sure that the butter is softened but still slightly firm. If the butter is too melted, the streusel will be greasy and clumpy. You can try chilling the streusel mixture in the refrigerator for 15-20 minutes to firm up the butter. You can also add a little more flour to the mixture to help absorb some of the excess moisture.
Question 5: Can I add a glaze to this Blueberry Buckle?
Answer: Yes, a glaze would be a delicious addition to this Blueberry Buckle! A simple lemon glaze would complement the blueberries beautifully. To make a lemon glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. You can adjust the amount of lemon juice to achieve your desired consistency. Drizzle the glaze over the cooled buckle before serving. You can also add a teaspoon of lemon zest to the glaze for an extra burst of flavor.
