A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Buttermilk Blueberry Buckle

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

A kind of coffeecake made with fruit — usually blueberries — and a sugar/spice topping, tradition has it that the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (which is also sinking), so that the cake finishes with a very uneven top surface.

At a glance

Prep
Bake
Total
Yield
one 9" x 9" pan, 9 servings

Ingredients

Choose your measure:

Cake

Filling

  • 2 cups blueberries, fresh or frozen (unthawed)

Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon each ginger and nutmeg
  • 1/4 cup (4 tablespoons) butter or margarine

Instructions

  1. Preheat the oven to 375°F.
  2. To make the cake: Mix the flour, sugar, baking powder, baking soda and salt. Set the dry ingredients aside.
  3. Beat the egg, buttermilk and vanilla. Stir in the melted butter or margarine.
  4. Add the dry ingredients, stirring until the batter is well mixed.
  5. Spread the batter in a well-greased 9" x 9" pan. Sprinkle it with blueberries.
  6. To make the topping: Mix all of the topping ingredients until a crumbly mixture forms, then spread it over the blueberries.
  7. Bake the buckle for 45 minutes, or until the topping is brown.
  8. Store, covered, in the fridge for up to 2 days.