Blueberry buckle recipe

Blueberry buckle for breakfast!

There is nothing better than to bite into a plump, juicy, sweet blueberry.  Blueberry season is upon us here in Norfolk and there’s no reason not to take advantage of it.  Even if you pick up some berries that are less than sweet, this blueberry buckle will put a smile on everyone’s face.

So what is a blueberry buckle or a buckle for that matter?  According to my ancient L.L. Bean cookbook, a buckle is a single layer cake made with berries that has a streusel-like topping giving it the appearance of buckling.  Evidentially it’s a New England thing?  Think coffeecake with blueberries in it.  So good!  This recipe is perfect for breakfast or warmed with whipped cream for dessert.   

Blueberry Buckle
     Courtesy of The L.L. Bean Cookbook of New New England Cookery

¼ cup butter, softened
¾ cup plus 2 tbsp sugar
1 egg
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup milk
½ tsp vanilla
2 cups fresh blueberries

Topping

3 tbsp butter, softened
1/3 cup sugar
¼ cup flour
½ tsp cinnamon
¼ tsp nutmeg

Preheat an oven to 350 degrees.  Lightly grease an 8x8 baking dish.

In a small bowl, sift the flour, baking powder and salt together.  Set aside.

Cream the butter with ¾ cup sugar until light.  Beat in the egg.  Slowly add the flour mixture alternatively with the milk until just incorporated.  Stir in the vanilla.  

In another small bowl, toss the blueberries with the remaining sugar.  Gently fold the berries into the batter.  Spread batter evenly into baking dish.  

To make the topping, using your fingertips, mix the butter, sugar, and the flour until they are crumbly.  Stir in the spices and sprinkle the topping evenly over the cake batter.  Bake for 45 minutes or until a knife inserted into the center of the cake comes out clean.  Serve room temperature for breakfast or warm with whipped cream for dessert.