Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

Never miss a recipe! Subscribe to the email Newsletter!

Blueberry Buckle

[heart_this] · · 48 Comments

Blueberry Buckle
Pin
Tweet
Share
Email

Over the last few weeks I have been seeing a few really nice looking blueberry buckles and I just had to make one while the fresh local blueberries were still in season. I am not really sure why it is called a buckle but what caught my attention was the full two cups of blueberries in it! The next thing that I liked about it was the crumb topping of course. I made a few changes to the recipe including replacing half of the flour with whole wheat flour to make it a bit healthier and replacing some the sugar with maple sugar both in the cake and in the crumbs. Maple and blueberries go so well together that I could not resist working some maple into the recipe. The maple blueberry buckle was as easy to make as mix and bake and it turn out amazingly well. The cake was nice and moist and light and fluffy and just packed with blueberry goodness. I am not really sure if you could fit any more blueberries into this cake but that’s what makes it so good. The maple went really well in the buckle bringing an amazing aroma and flavour that finished it off perfectly. I practically inhaled the first slice but luckily there are a few more slices for breakfasts during the week.

Pin
Tweet
Share
Email
Blueberry Buckle

Blueberry Buckle

Prep Time:20 minutes Cook Time:30 minutes Total Time:50 minutes Servings: 6
ingredients
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 1/4 cup maple sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups blueberries
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup maple sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter (melted)
directions
  1. Mix the flours, baking powder and salt in a large bowl.
  2. Cream the butter and sugars.
  3. Mix the egg and vanilla into the butter mixture.
  4. Mix the flour mixture and milk into the butter mixture.
  5. Fold in the blueberries.
  6. Pour the batter into a greased 10 inch spring form pan.
  7. Mix the flours, sugars, cinnamon and butter in a bowl until crumbs form.
  8. Sprinkle the crumbs on top of the cake.
  9. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60-70 minutes.
Pin
Tweet
Share
Email
Similar Recipes:
Blueberry Crumb Coffeecake
Blueberry Coffee Cake
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Blueberry Crumb Bars with Lemon Cream Filling
Peach and Maple Sour Cream Pecan Pie
Blueberry Maple Oatmeal Smoothie
Blueberry Maple Pecan Cinnamon Buns
Lemon Almond Cake
Banana Upside Down Cake with Chocolate Chips
eCookbook Bundle Cover

Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  4. Amy says

    September 14, 2009 at 11:18 am

    I always have blueberries in the house – usually for muffins, pancakes, or just the palm of my hand. And now it looks like they found another new home.

    Reply

  6. Jennifer says

    September 14, 2009 at 12:29 pm

    Blueberry buckle is a huge childhood favorite of mine!!! My Dad starting making this when I was a little girl. Love it!! Great job, your photo really shows how amazing it is!!

    Reply

  8. Cynthia says

    September 14, 2009 at 12:48 pm

    Just the other day I was commenting on what a scandalous affair I had with blue berries this past summer and now you are here to taunt me with this outstanding cake!

    Reply

  19. Mary says

    September 14, 2009 at 5:08 pm

    Kevin, John Folse says the cake got its name because as the cake bakes, the batter sinks to the bottom, and the streusel on top buckles, giving way to its name. You certainly didn't seem to have that problem.

    Reply

  39. Ferni's Food says

    September 15, 2009 at 6:27 am

    yum this looks really good I want to try it. I just recently posted a recipe for blueberry bread on my site but this one is different and I've never heard of a "blueberry buckle" before. Sounds interesting.

    Reply

  45. Dan says

    September 20, 2009 at 6:51 am

    I didn't read the recipe closely enough and assumed I needed maple SYRUP, until I got into making it. Not having any maple sugar on hand, I substituted an equivalent amount of maple syrup for both the cake and the topping and it was great. I now have maple sugar, but at $17/lb., I'll have syrup in the pantry more often than sugar!

    Reply

  48. Anonymous says

    July 31, 2011 at 8:23 pm

    THIS SOUNDS GREAT BUT WHEN YOU CAN'T FIND FRESH USE CANNED BLUEBERRY PIE FILLING. I HAVE A RECIPE FOR BLUEBERRY CRUNCH WHICH IS ACTUALLY A "DUMP CAKE"

    1 CAN BLUEBERRY PIE FILLING
    1 CAN CRUSHED PINAPPLE WITH JUICE
    1 YELLOW CAKE MIX
    2 (YES 2) STICKS MELTED BUTTER OR MARGARINE
    CHOPPED PECANS

    -DUMP CANS OF BLUEBERRYS AND PINAPPLE INTO A 9X13 BAKING DISH
    -SPRINKLE DRY CAKE MIX OVER FRUIT
    -POUR MELTED BUTTER OVER CAKE MIX AND SPRINKLE WITH PECANS
    -BAKE 350 DEGREES FOR 30-45 MIN OR UNTIL CAKE BUBBLES AND TOP IS BROWN
    -OTHER CANNED PIE FILLINGS CAN BE USED AND YOU CAN USE 2 CANS OF THE SAME FRUIT INSTEAD OF THE PINAPPLE
    EXPERIMENT!!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Left Menu Icon