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Blueberry Buckle

[heart_this] · Sep 14, 2009 · 54 Comments

Blueberry Buckle

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.

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 (or 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.
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Breakfast, Cake, Dessert, Food, Maple, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Joanne says

    September 14, 2009 at 10:15 am

    Yes! Enjoy the blueberries while you can. I really like the idea of putting maple sugar in this to give it a little extra nuance of flavor. Great job.

    Reply
  2. Rosa's Yummy Yums says

    September 14, 2009 at 10:55 am

    OMG, it looks so fabulous! That buckle is irressistible!

    Cheers,

    Rosa

    Reply
  3. Lidysan y Marcos - Los Mol says

    September 14, 2009 at 10:56 am

    Fantastic¡¡¡

    Reply
  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
  5. Anh says

    September 14, 2009 at 11:19 am

    So beautiful!

    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
  7. Pam says

    September 14, 2009 at 12:40 pm

    Amazing!

    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
  9. VeggieGirl says

    September 14, 2009 at 12:49 pm

    Too bad blueberries are totally out of season here 🙁 Your buckle looks amazing!!

    Reply
  10. Tasty Eats At Home says

    September 14, 2009 at 12:54 pm

    Looks fabulous. Why is it called a buckle? What does that mean?

    Reply
  11. Memória says

    September 14, 2009 at 1:06 pm

    Ummmmm, this looks great and comforting. I need to make this soon.

    Reply
  12. maybelle's mom says

    September 14, 2009 at 1:10 pm

    i love buckles. and this one looks very good.

    Reply
  13. Cheryl says

    September 14, 2009 at 2:20 pm

    Wow that brings back memories, my Grandma used to make them!

    Reply
  14. Katerina says

    September 14, 2009 at 3:04 pm

    I have never made a buckle myself, I understand they are sort of like a crisp? I hear they are an east coast thing. Looks delicious.

    Reply
  15. The Apple Hill Adventurer says

    September 14, 2009 at 3:27 pm

    i am always so impressed by your baking! it looks great, chock full of berries! there is no better way!

    Reply
  16. Susan says

    September 14, 2009 at 3:49 pm

    Yummy! One of the best baked uses of blueberries. Almost looks like cheesecake. Dreamy!

    Reply
  17. Kiwi says

    September 14, 2009 at 4:08 pm

    this looks so delightful ~~~

    Reply
  18. Dawn says

    September 14, 2009 at 4:11 pm

    boy that looks easy. nice and thick too. I'm addicted to those crumb toppings.

    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
  20. _ts of [eatingclub] vancouver says

    September 14, 2009 at 5:18 pm

    Whoa, it does certainly look jam-packed with blueberries!

    Reply
  21. Justin says

    September 14, 2009 at 5:53 pm

    everything about this looks so good

    Reply
  22. Helene says

    September 14, 2009 at 5:58 pm

    This is a fabulous Buckle Kevin.

    Reply
  23. GarlicBOSS says

    September 14, 2009 at 6:11 pm

    Irressistible!

    Reply
  24. Jenn says

    September 14, 2009 at 6:12 pm

    I love how it's just stuffed with tons of blueberries. Delicious!!!

    Reply
  25. Julie says

    September 14, 2009 at 7:01 pm

    Oh wow, that picture is really calling out to me!

    Reply
  26. Mary says

    September 14, 2009 at 7:57 pm

    It may make 6 servings in your world – looking that delicious – probably only 2-3 in mine!

    Reply
  27. ABowlOfMush says

    September 14, 2009 at 8:38 pm

    Such a beautiful looking cake!

    Reply
  28. Danielle says

    September 14, 2009 at 8:49 pm

    Oh my gosh that looks sooooooo good!

    Reply
  29. Katie says

    September 14, 2009 at 8:56 pm

    Looks great, I love a good buckle and this one looks fantastic.

    Reply
  30. Dana says

    September 14, 2009 at 8:56 pm

    What a perfect looking slice of blueberry goodness!

    Reply
  31. Erica from Cooking for Seven says

    September 14, 2009 at 9:08 pm

    That looks absolutely scrumptious! Love the use of whole wheat and maple sugar.

    Reply
  32. Kevin says

    September 14, 2009 at 10:18 pm

    Mary: Thanks for the info! Though there are more blueberries near the top than the bottom my cake did not buckle in the middle.

    Reply
  33. Mike says

    September 14, 2009 at 11:35 pm

    All those blueberries must keep the buckle extra moist, and that crunchy topping looks amazing!

    Reply
  34. Your Friend, Bee says

    September 14, 2009 at 11:43 pm

    It must be called a buckle because it makes your knees 'buckle' as soon as you put a forkful in your mouth!

    Reply
  35. teresa says

    September 15, 2009 at 12:01 am

    so pretty!

    Reply
  36. redmenace says

    September 15, 2009 at 12:38 am

    gorgeous! how do you stay so thin?!!!

    Reply
  37. The Italian Dish says

    September 15, 2009 at 1:30 am

    Nice. Very nice. I'm bookmarking it, in fact!

    Reply
  38. Anncoo says

    September 15, 2009 at 1:46 am

    WOW! Full of blueberries 😀 This is irressistible!!

    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
  40. Ivy says

    September 15, 2009 at 6:20 pm

    OMG, this looks so good !!

    Reply
  41. CinnamonQuill says

    September 15, 2009 at 10:08 pm

    One of the best looking blueberry desserts, ever!

    Reply
  42. Katrina says

    September 15, 2009 at 11:41 pm

    Beautiful and delicious!

    Reply
  43. Shelly W says

    September 17, 2009 at 1:25 am

    Sheesh, deeeelicious!

    Reply
  44. [email protected] says

    September 17, 2009 at 1:51 pm

    Kevin- this looks like such a delicious recipe… perfect for the blueberries sitting in my fridge. Thanks for the inspiration!

    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
  46. Kevin says

    September 20, 2009 at 11:28 am

    Dan: I am glad to hear that it worked with maple syrup as well! It would certainly be cheaper than the maple sugar.

    Reply
  47. Soma says

    September 20, 2009 at 9:49 pm

    Oh my gosh! look at that beautiful jewel of purle inside!

    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
  49. Anonymous says

    April 10, 2017 at 10:36 am

    How do you get the crumble on top to stay crumbly? I've tried making coffee cakes that say to put it on and then bake but it always melts into the cake. So how do you get it to just stay a crumble?

    Reply
    • kevin says

      July 22, 2019 at 11:49 am

      I like to grab a handfuls of the crumble mixture in my hand and press/squeeze it together to form stronger/larger crumbs and sprinkle them on top.

      Reply
  50. Jackie says

    July 22, 2019 at 8:25 am

    Good morning,

    I’m always looking for new blueberry recipes for all my berries.
    I’ve never heard of maple sugar. Where would I purchase it living in NY?
    Thank you for the delicious looking recipe!

    Sincerely,
    Jackie

    Reply
    • kevin says

      July 22, 2019 at 11:46 am

      You can sometimes find it in well stocked grocery stores, otherwise look in specialty food stores; I see some sellers on amazon. You can also use regular sugar in place of the maple sugar. Enjoy!

      Reply
  51. Valencia Howell says

    July 9, 2020 at 9:10 pm

    Can you use thawed (from frozen) blueberries?

    Reply
    • kevin says

      July 10, 2020 at 7:05 am

      Yes you can!

      Reply

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