This is a little late but better than never. Blueberry buckle is my “go to” summer dessert when I have to bring something to a picnic. I received this recipe from a friend who passed away some years ago. Her husband gave me her recipe collection and in exchange, I bring over a blueberry buckle every so often and he eats the whole thing himself. I tend to make many of these in disposable foil tins since they are brought to outside functions. Then I don’t have to worry about getting my pan back.
I love the texture of this cake. It is very moist inside but has a sugary, crackly topping. Of course, NJ is known for blueberries and I have several fresh picked pints right now. But when it is no longer blueberry season, frozen berries work fine.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
1/4 cup unsalted butter, softened
2/3 cup sugar
1/3 cup sifted all purpose flour
1 teaspoon cinnamon
Preheat the oven to 375°F. Grease a 9-inch spring form pan. Sift together the 1 1/2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture, alternating with the milk. Mix in the berries. Pour batter into the prepared pan. Combine ingredients for topping with a fork to make a crumbly mixture. Sprinkle this over the batter. Bake for 40 to 50 minutes or until cake is golden and you can test test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.