Blueberry Buckle

Hanging out with my dad is like living in a test kitchen. Dad’s baking experiments are the bane of anyone’s low carb diet. One must have formidable willpower to resist his creations, and fortunately for my taste buds, I don’t. This morning we baked a blueberry buckle, the recipe of which was retrieved from an aging newspaper clipping, cut years ago. (When I say “we”, my participation included observing the ingredients the night before, sleeping in this morning, and photographing and documenting the results.) What is a buckle you might ask? According to the recipe, a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake. It in fact tastes much like our family favorite apple coffee cake, but with blueberries instead, like one giant blueberry muffin. Delicious.

  • Prep: 5 minutes
  • Cook: 1 hour, 10 minutes
  • Yield: Makes one cake.


Cake ingredients:

  • 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 pint blueberries

Topping ingredients:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup sifted all purpose flour
  • 1/2 teaspoon cinnamon


1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

5 When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

According to the clipping the recipe is originally from Lee Bailey's Country Desserts.


Main Ingredients