Chef notes
I had never heard of blueberry buckle before I met my husband. His grandmother makes it for him and it's his absolute favorite. When he asked me to make it for him, I didn't want to compete with his grandmother's recipe or try to imitate hers, so I made a completely new recipe of my own, mixing a few elements from various recipes. This way, we each had our own version of buckle. Mine was a hit and passed the taste test. I make it whenever blueberries are in season.
Ingredients
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 3/4 cup flour
- 5 tablespoons butter, melted
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- 4 tablespoons butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 3 cups blueberries
Preparation
For the streusel topping:
Mix dry ingredients. Pour in melted butter and squish together with your hands until there are no dry spots. Set aside.
For the cake:
Preheat oven to 375°F. Grease a 9- by 13-inch baking dish.
In a bowl, whisk together the flour, baking powder, salt and ginger. Set aside.
In a separate bowl, beat the butter and sugar together for 1 minute. Add the egg and vanilla and beat for 30 seconds. Add 1/3 of the flour mixture to the butter mixture and stir to combine. Then stir in 1/3 of the milk. Repeat with remaining flour mixture and milk. Stir in blueberries.
Pour the batter into the prepared baking dish. Top evenly with streusel topping. Bake 40 minutes.
