A delicious cake all on its own. Fresh blueberries bursting with flavor. And crispy-crunchy streusel toping takes it over the top in deliciousness. This buckle is soft and flavorful, yet moist and simple to make. Perfect for breakfast, brunch or even dessert!
One of our adventures this summer was a trip up to my parent's house in Oregon. We were only there for a few days, but we did manage to pick a lot of blueberries while there thanks to the help of my mom. I think we ended up with about three gallons in all, most of which are now sitting in our freezer just waiting for us to turn them into something delicious. Thank goodness we like blueberries around here.
With such an enormous amount of blueberries it was definitely time to get into the kitchen. I have a few blueberry recipes I've been wanting to try, but this one has been on my list for a while. Buckles are basically a cake batter with some type of fruit folded in and a streusel topping. Basically they are like a coffee cake with fruit that is folded in.
This recipe was definitely worth the effort it took to make! It was so delicious! And honestly, this recipe is relatively easy to make and really wasn't a ton of effort. And the outcome? The cake itself is delicious. Fresh blueberries bursting with flavor. And crispy-crunchy streusel toping takes it over the top in deliciousness. This buckle is soft and flavorful, yet moist and simple to make.
One of the nice things about this buckle is that you can eat it for breakfast, brunch or even dessert. You could also try folding in a different type of fruit into the batter, but I do like the blueberries. They hold up in buckle, creating these pockets of blueberry deliciousness. Sometime I want to try making it with peaches instead of blueberries. Whatever you decide, if you make this recipe, I am sure it will be delicious!
*Slightly adapted from abountifulkitchen.com
Topping
1/2 cup sugar
1/3 cup flour
1/2-3/4 teaspoon cinnamon
1/4 cup unsalted butter cut into smaller cubes
Cake:
3/4 cup sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 cup buttermilk
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups blueberries fresh or frozen (don’t thaw if using frozen)
Preheat oven to 375. Grease an 8x8 pan or an 8-inch cake pan. Set aside.
For the topping, combine all ingredients for the topping in a bowl. Using your fingers rub butter into other ingredients until crumbly. You can also use a pastry cutter to cut in the butter. Set aside until ready to use.
In the bowl of your mixer, cream 3/4 cup of sugar and butter. Scrape sides of bowl and add egg. Beat until smooth. Scrape again. Add buttermilk and beat until everything is incorporated.
Add flour, baking powder, baking soda and salt to the bowl. Using a spatula, fold in the dry ingredients. Just before everything is completely mixed, add blueberries and gently fold them in as well.
Once everything is fully folded in, pour the batter into the prepared pan. Scatter the prepared topping over the cake batter. Bake for 20-25 minutes, or until a toothpick comes out clean. This may take longer if using a ceramic or glass baking dish. Serve warm or at room temperature.
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