Every summer I have to make Blueberry Buckle at least once. It brings back so many memories for me. Growing up we lived near what we simply called “the woods”. As kids we spent a lot of time there. During the summer months we would go on hikes, build forts and basically have fun away from our parent’s prying eyes. The woods also had growing wild, both high and low blueberry bushes . My mother would pack us up with buckets and pails and send us off to pick blueberries. We of course would eat the blueberries right off the bushes, but with what was left, we would bring back to my mother and she would make this Blueberry Buckle.
Today I buy my blueberries at the market, although there is a “pick your own” blueberry farm not too far from us. Every summer I take my kids there to pick berries. I would tell my kids that it is the “family tradition” to make Blueberry Buckle afterwards; which is exactly what we would do.
Blueberry Buckle is really just a blueberry coffee cake. This is my mother’s recipe. It’s easy to make and totally delicious. There are two parts to it; the batter and then a crumb topping. The recipe easily doubles. My mother, who still makes this today, doubles the recipe for family cookouts. It goes fast.
Blueberry BucklePrint Recipe
- 1/4 cup - unsalted butter - room temperature - 1/2 stick
- 3/4 cup - sugar
- 1 - large egg
- 2 cups - all-purpose flour
- 2 teaspoons - baking powder
- 1/2 teaspoon - table salt
- 1/2 cup - whole milk
- 2 cups - fresh blueberries
For the crumb topping
- 1/2 cup - cold butter - cut up into small cubes
- 1/2 cup - sugar
- 1/2 cup - all-purpose flour
- 1/2 teaspoon - cinnamon
Preheat the oven to 375 F.
Get your ingredients all set to go. (Mise en Place)
Butter and line a 9"x 9" baking pan with parchment paper.*
Rinse off your blueberries, getting rid of any stems that may be there. Pat them dry with a paper towel.
Measure out the sugar and the milk, and the butter. Crack the egg into a small bowl.
Measure out the flour, baking powder and salt and then sift them together into a medium size bowl.
Make your cake batter.
In a large bowl, with an electric mixer, cream the butter and the sugar until light and fluffy. Add in the egg and mix until smooth.
On low speed, alternately add in about 1/3 of the flour mixture, then about 1/3 of the milk. After each ingredient is well mixed in, continue in this manner until finished.
Fold the blueberries into the cake batter with a spatula. Transfer the batter into the prepared cake pan. Smooth out the batter evenly with a clean spoon. Set aside.
Make the crumb topping.
In a food processor, put in the sugar, the flour, the cinnamon and the cubed cold butter. Pulse the ingredients until you get small pea size crumbs. Sprinkle the butter/sugar crumbs evenly over the top of the batter.
Bake for about 30 to 35 minutes. Test with a cake tester ( I use wooden skewers). You should see a few moist crumbs. Cool in the pan set on a baking rack.
- You can just butter and flour the baking pan if you do not have any parchment paper.
- If you do not have a food processor, just use a mixer to make the crumb topping. It's all good.