Description
Blueberry buckle brings rustic charm from American kitchens with juicy blueberries nestled in tender, cinnamon-spiced cake. Generous crumb topping and sweet fruit make this classic dessert a irresistible treat you’ll savor to the last delicious bite.
Ingredients
Scale
Primary Ingredients:
- 2 ¼ cups all-purpose flour
- 3 cups fresh blueberries
- 6 tablespoons (85 grams) unsalted butter, softened
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
Dry Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon or cardamom
Liquid and Flavor Enhancers:
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- ½ cup (113 grams) unsalted butter, melted
- Nonstick cooking spray
- Pinch of salt
Instructions
- Calibrate the oven temperature precisely to 375°F (190°C), ensuring the rack is positioned in the center for even heat distribution.
- Craft the streusel mixture by thoroughly blending melted unsalted butter, light brown sugar, granulated sugar, and ground cinnamon in a medium mixing bowl. Incorporate all-purpose flour and a delicate pinch of kosher salt, stirring until the mixture achieves a crumbly, consistent texture. Reserve the streusel for later application.
- Sift together all-purpose flour, baking powder, and kosher salt in a separate bowl, creating a uniform dry ingredient foundation.
- Utilize an electric mixer to cream softened unsalted butter and granulated sugar until the mixture transforms into a light, fluffy consistency. Introduce large eggs individually, mixing thoroughly after each incorporation to create a smooth, integrated batter.
- Gradually fold the dry ingredient mixture into the butter blend, alternating with whole milk. Gently integrate each addition to maintain a silky, lump-free texture. Enhance the flavor profile by stirring in fresh lemon zest and pure vanilla extract.
- Delicately fold fresh blueberries into the batter, using a gentle folding technique to prevent berry crushing while ensuring even distribution throughout the mixture.
- Prepare a 9-by-9-inch baking dish with a light coating of non-stick cooking spray. Spread the batter evenly, creating a smooth surface. Artfully scatter an additional handful of fresh blueberries across the top. Crumble the reserved streusel mixture with fingertips, creating an even, rustic topping that covers the entire surface.
- Slide the prepared dish into the preheated oven, baking until a wooden skewer emerges clean when inserted into the center, approximately 40 to 45 minutes. Allow the blueberry buckle to rest and set for 20 minutes within the baking dish, enabling it to cool and firm slightly before slicing and serving.
Notes
- Bake this delightful buckle when summer’s blueberries are at their peak ripeness, bursting with natural sweetness.
- Regional New England roots give this dessert a nostalgic charm that connects generations through a simple, comforting recipe.
- Crumbly streusel topping transforms an ordinary cake into an extraordinary texture experience with its buttery, crisp layers.
- Versatile serving options make this dessert perfect for casual morning breakfasts or elegant afternoon gatherings with friends.
- Freezing leftover buckle slices allows you to enjoy this fruity treat weeks after initial baking, preserving its delicious memories.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 329 kcal
- Sugar: 22 g
- Sodium: 184 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1.5 g
- Protein: 4.3 g
- Cholesterol: 45 mg