Blueberries are finally in season.
I feel like that needed to be in big type in order to convey my excitement and joy in the matter.
Buckle is a great dessert, because its so versatile. Its basically half cake, half coffee cake- and the best part about that is that in MY world, that means its acceptable to have for breakfast (it has fruit in it, after all)!
This was the first baked good to come to fruition in the new house (fruit, fruition, get it?!). It’s a family favorite, for a variety of reasons. We are big lovers of berries in general here (in fact, a Blackberry Mojito is coming up in the queue soon), and this buckle has 5 cups of blueberries in it. Heaven. Warmed up, with a scoop of vanilla ice cream on it? Forget about it. Awesome dessert. With a cup of coffee? What a great way to start the day.
Note: This last time, I baked it in a cast iron skillet instead of a springform pan. I think it was the best one I’ve ever made!
- ½ cup 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour plus more for pan
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 5 cups wild or cultivated fresh blueberries
- Streusel Topping
- 1 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 6 tbsp. unsalted butter room temperature
- Heat oven to 350 degrees. Butter a springform baking pan and dust with flour, tapping out excess. Set aside. In a medium bowl, sift together the flour, baking powder and salt; set aside. 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. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. 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. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving. Makes 1 10-inch round cake or 2 6-inch round cakes.
- In a medium bowl, combine flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. 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. Makes enough to top 1 10-inch round cake or 2 6-inch round cakes.
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Thank you! There’s never been any wasted here…!
Ooooooh indeed!!! Try it!
Love fruity skillet buckles.. they make for the most delicious and easy of weeknight desserts. Have to try this blueberry buckle recipe!
Go Go Go Gourmet says
Any cake I can justify eating for breakfast is A OK with me ?
We’re actually in the process of baking this delicious recipe and we ended up using the cast iron. We were wondering, wouldn’t leaving the cake in the cast iron burn the bottom? Any tips on how we should serve it to our guests? Leaving it in the cast iron looks beautiful but I do not want to jeopardize the wonderful taste. Any help would be appreciated! Thanks!
Go Go Go Gourmet says
Hi there! No, don’t worry about the bottom burning- it will come out perfectly! I left mine in the cast iron until it was gone, and there was not any detriment to taste. Like I said, I usually make it in a springform pan, which aids in serving, but I thought this was the best tasting one I had ever made! Can’t wait to hear what you think.
Gena Mayor says
Can you use this recipe to make muffins instead? If so, approximately how long would you need to bake them?
You could probably make muffins, but I’m not sure how high they would rise. Start around 25 minutes and check them every 5 minutes until done.
Can I use frozen blueberries in the recipe?
I would think so, but have never tried.
Thanks for the recipe!
I used figs instead of blueberries and coconut flour in the place of regular (had to add an extra egg for that.)
It turned out delightful!
Thank you again
Richard Leon says
in the video you use parchment paper instead of butter and flour for the pan and your using a square pan but in the written recipe it says to use one ten inch round or two six inch rounds can i use a 8×8 square when i make this recipe?
I’ve done this recipe in about every pan possible, haha. You can definitely do it in an 8×8, you might just have to bake it a few minutes longer. You can butter and flour or use parchment. Your choice!