Blueberry Buckle was a dessert my mom made as a kid. It was popular in the 1960s and a type of cake with lots of fruit baked right into the batter. As the cake bakes, the batter puffs up, then collapses, or “buckles,” around juicy pockets of berries! The blueberry buckle is topped with a sweet, crumbly topping. I like to top with whipping cream that has some maple syrup whipped in. What a fusion of flavors!
Cake (Blueberry Buckle)
Preheat oven to 375°F. Grease a 9”x9” pan.
In large bowl, combine flour, baking powder and salt.
In a separate large mixing bowl, beat together sugar and butter, until light and fluffy. Then, add egg and vanilla and beat until smooth (less than a minute). Then add half of the flour and beat on low until combined. Add about ½ of the milk, and mix again until combined. Then add rest of flour and milk and combine.
Fold blueberries gently into the batter with a spoon.
Pour all the batter into the 9×9 pan and spread out the top so it’s even.
Pour into greased 9×9” pan. Bake at 350 degrees for 35-40 minutes.
Topping (Streusel)
In a medium mixing bowl, mix together flour, sugar, and cinnamon.
Cube the chilled butter. Cut into the dry ingredients with a fork or pastry blender until the mixture has a crumb-like texture.
Sprinkle on the batter.
Bake at 375°F for about 35 minutes.
Cool at least 10 minutes before serving.
Top with whipping cream, if desired!
