07/14/2014 02:36 pm ET Updated Dec 06, 2017

Let's Bring Back the Blueberry Buckle

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.

SEE MORE: Egregious Summer Cookout Mistakes


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

SEE MORE: 25 Blueberry Recipes to Make This Summer


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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