I found this recipe for blueberry buckle on my friend Jane’s blog a couple of years ago and have been making it about three to four times a year ever since. In the summer time I use fresh blueberries, and in the winter I use frozen.
Typically I’ll use a 9 inch spring form pan when I bake this blueberry buckle because of the pan’s high sides. This allows the buckle to rise nicely without the fear of overflowing or having the crumb mixture end up on the bottom of the oven floor.
Perfect to enjoy with your morning cuppa, or to make and pop individual slices in the freezer for a quick breakfast on the go. either way, this is a wonderful way to use up some blueberries.
~Mavis
Blueberry Buckle
Ingredients
Scale
- 1/2 cup butter (, plus more for pan)
- 2 cups all-purpose flour (, plus more for pan)
- 1 1/2 tsp . baking powder
- 1/2 tsp . salt
- 3/4 cup sugar
- 1 egg
- 1 tsp . vanilla extract
- 1/2 cup milk
- 3 cups blueberries {fresh or frozen}
- 1 tsp . ground cinnamon
- 1/4 tsp . salt
- 1/3 cup packed light-brown sugar
- 3/4 cup all-purpose flour
- 4 tbsp . butter (, room temperature)
Instructions
- Preheat over to 350 degrees. Line pan with parchment paper and set aside.
- In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer. Gently fold in blueberries. Pour batter into prepared pan. To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.
- Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.
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Emily says
I have made this twice now using a combo of frozen tart cherries and home canned peaches with a dash of almond extract. Super yummy!
Mavis says
Hilarious! I had no idea. Thanks for the warning, I’m sure the HH is going to want to see it.
Bobbi says
Can you make 2 and freeze one? If so, how would I go about that process and also would I just bake it from frozen or have to that first? Sorry, major newbie to this freezer stuff! LOL Thanks!
Mavis Butterfield says
I would suggest baking it first and then freezing it. I have never frozen the uncooked batter before so I don’t know how it would turn out.
Bobbi says
Thanks so much for responding! I will try it!