Old Fashioned Blueberry Buckle

Some of my favorite recipes are those I remember growing up with. There were few things more enjoyable as a little girl than coming home to the sweet smell of my Mum’s baking, especially if it was a blueberry buckle for breakfast the next day, or as an afternoon snack. And this is one of those wonderful family recipes that has been passed down from generation to generation. Hence the use of the word buckle. For those of you wondering what exactly a “buckle” is (at least in terms of cooking), I’ll admit I had to ask as well. Growing up, it sure seemed like a regular coffee cake to me. And that’s exactly what it is, just with a very old fashioned name. So for those of you that like blueberries, here’s a perfect weekend indulgence from my family to yours.

Old Fashioned Blueberry Buckle
Yields 1 cake

Ingredients:

For the cake:
3/4 cup granulated sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 cup blueberries (frozen or fresh)

For the streusel:
1/2 cup granulated sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon
1/4 cup (57 grams) butter

Start by preheating your oven to 375* Fahrenheit (190* Celsius). In a bowl, combine the shortening and sugar on high with an electric mixer until creamy and smooth. If you’d prefer, you can substitute butter for the shortening, but I prefer the shortening in this particular recipe. Add the rest of the ingredients except the blueberries, and mix until everything is well incorporated. Fold the blueberries in with a large spoon or spatula, and spread the batter into a well-greased 9×9 inch pan. Personally, I like to use a 9 inch spring form cake pan because it makes the removal easier and it allows you to put the whole thing on a pretty plate.

Ready for streusel

In a separate bowl, combine your streusel ingredients and cut in using a pastry cutter. For those of you that don’t have a pastry cutter, I would highly recommend getting one. It’s one of those kitchen tools that you may not use often, but when you need one, there are few substitutes that work well. If you don’t have one and you have absolutely no way of getting one for this recipe, I’ve used a fork in a pinch. But really, I would not recommend it unless you HAVE to. By the time your streusel is ready, it should resemble fine, buttery crumbs. Cover the batter with the streusel mix and bake for 25-35 minutes or until gold brown on the top and a toothpick inserted in the center comes out clean.

It’s like a giant, streusel-topped blueberry muffin! Mmmm!

For those of you who aren’t excited about a cake sized buckle, you can easily make this into individual muffins. I REALLY wanted to do that myself, but I feel like I make a lot of muffin sized treats so I opted to do the full cake form this time. If you want to do muffins, just simply pour the batter into a lined muffin pan, top each with streusel and bake at 350* Fahrenheit (175* Celsius) for 18-20 minutes.

Happy baking!

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