Blueberry Buckle. I just love saying it. It calls images to mind of farm life and vintage aprons tied around waists, warm pans cooling on open kitchen window sills, and summer breezes. Of course, it's colder than ever here in the grey cottage. We are in the depths of winter here in New Hampshire - blueberries are a fond memory of summertime.
This buckle is a coffeecake with a streusel topping and is loaded with big fat blueberries. Hot from the oven, it was such a treat !
Here's the simple recipe. Get your butter and egg and milk out of the fridge an hour or so before you want to make the batter and streusel. A quick mix, a greased 9" pan and you are ready to go !
Oven: 375 degrees F
Bake time: 35 - 40 minutes
1. Grease a 9" square pan and set it aside.
1/3 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/8 tsp. salt
4 tbsp. soft butter
2. Mix the dry ingredients and then cut in the softened butter. Set aside
Buckle Batter Ingredients:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3. Whisk together the dry ingredients and set aside.
1 large egg
4 tbsp. softened butter
1 tsp. vanilla extract
3/4 c. sugar
3/4 c. milk
2 c. fresh or frozen blueberries
4. Using a mixer, whip the butter, sugar, egg, and vanilla until light and creamy.
5. Alternately add some flour mix and milk to make a super thick batter.
6. Gently fold in the blueberries. Turn the batter into the prepared pan and spread to the corners and edges, gently. Try not to bust the berries.
7. Sprinkle the streusel topping evenly over top the batter.
8. Bake in a pre-heated oven (center rack) until a cake tester comes clean when the cake it poked at its center.
9. Serve warm and enjoy !