Let's Bring Back the Blueberry Buckle

07/14/2014 02:36 pm ET | Updated Sep 13, 2014

Rochelle Bilow, photo by Randy Harris


It’s not that we’re sick of blueberry pie, muffins, and ice cream. It’s just that with a custard-like texture and a crunchy sugar topping, we want to get to know the blueberry buckle a little bit better. We think you will, too.


Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

Ingredients, topping:

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 tablespoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces

Ingredients, buckle:

  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1 pound fresh (or frozen, thawed) blueberries


Topping: Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps; set aside.

Buckle: Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Using an electric mixer on high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 minutes. Beat in egg and vanilla just to combine, about 2 minutes. Reduce speed to low and gradually add dry ingredients, then cream; mix just to combine. Gently fold in blueberries. Scrape batter into prepared pan, smooth top, and place pan on a rimmed baking sheet. Evenly sprinkle topping over. Bake buckle until top is golden brown and a cake tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.

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