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
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
- Mix the flours, baking powder and salt in a large bowl.
- Cream the butter and sugars.
- Mix the egg and vanilla into the butter mixture.
- Mix the flour mixture and milk into the butter mixture.
- Fold in the blueberries.
- Pour the batter into a greased 10 inch spring form pan.
- Mix the flours, sugars, cinnamon and butter in a bowl until crumbs form.
- Sprinkle the crumbs on top of the cake.
- 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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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.
OMG, it looks so fabulous! That buckle is irressistible!
Cheers,
Rosa
Fantastic¡¡¡
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.
So beautiful!
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!!
Amazing!
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!
Too bad blueberries are totally out of season here 🙁 Your buckle looks amazing!!
Looks fabulous. Why is it called a buckle? What does that mean?
Ummmmm, this looks great and comforting. I need to make this soon.
i love buckles. and this one looks very good.
Wow that brings back memories, my Grandma used to make them!
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.
i am always so impressed by your baking! it looks great, chock full of berries! there is no better way!
Yummy! One of the best baked uses of blueberries. Almost looks like cheesecake. Dreamy!
this looks so delightful ~~~
boy that looks easy. nice and thick too. I'm addicted to those crumb toppings.
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.
Whoa, it does certainly look jam-packed with blueberries!
everything about this looks so good
This is a fabulous Buckle Kevin.
Irressistible!
I love how it's just stuffed with tons of blueberries. Delicious!!!
Oh wow, that picture is really calling out to me!
It may make 6 servings in your world – looking that delicious – probably only 2-3 in mine!
Such a beautiful looking cake!
Oh my gosh that looks sooooooo good!
Looks great, I love a good buckle and this one looks fantastic.
What a perfect looking slice of blueberry goodness!
That looks absolutely scrumptious! Love the use of whole wheat and maple sugar.
Mary: Thanks for the info! Though there are more blueberries near the top than the bottom my cake did not buckle in the middle.
All those blueberries must keep the buckle extra moist, and that crunchy topping looks amazing!
It must be called a buckle because it makes your knees 'buckle' as soon as you put a forkful in your mouth!
so pretty!
gorgeous! how do you stay so thin?!!!
Nice. Very nice. I'm bookmarking it, in fact!
WOW! Full of blueberries 😀 This is irressistible!!
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.
OMG, this looks so good !!
One of the best looking blueberry desserts, ever!
Beautiful and delicious!
Sheesh, deeeelicious!
Kevin- this looks like such a delicious recipe… perfect for the blueberries sitting in my fridge. Thanks for the inspiration!
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!
Dan: I am glad to hear that it worked with maple syrup as well! It would certainly be cheaper than the maple sugar.
Oh my gosh! look at that beautiful jewel of purle inside!
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!!!
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?
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.
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
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!