Updated: Nov 26, 2020
Buckle up because this Blueberry Buckle is about to your blow your mind! I mean it.
Before I tell you how to make this bad boy, I want to take you on a little trip to dessert land - and I would like to credit the wonderful Internet for teaching me this.
So, when you think of baked fruit and pastry desserts, what comes to mind? I bet you just thought of a classic pie! And that's true but that's not all there is. So, let's break it down.
Here are four common names these desserts go by: Crisp, Crumble, Cobbler, Or Buckle. They work with whatever fruit is in season, in any shaped pan.
Crisp: This is a fruit dessert with a topping made using oats, flour, butter, and sugar. The topping completely covers the fruit and is baked.
Crumble: Crumbles also contain fresh fruit just like a Crisp and are covered with a streusel topping that gets baked. However, the topping of a Crumble does not contain oats, whereas Crisp toppings do.
Cobbler: This is a fruit dessert baked with biscuit-style topping. The top crust is not as smooth as a pie crust but rather “cobbled” and coarse and hence the name. It’s usually spooned over the fruit, then baked.
Buckle: A buckle consists of fruit and cake baked together, with a streusel topping. While it bakes, the batter rises, but the fruit and streusel topping weight it down, making the cake “buckle"... hence the name.
And today we are making that last one, a Buckle! With Berries.
It's a tender lemon kissed cake loaded with blueberries and topped with buttery streusel - a perfect treat to serve with a warm cup of coffee or tea.
So, let's get right to it!
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 20 minutes
Serves: 1 Loaf
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, cold, cut into cubes
1/3 cup butter
1 tbsp lemon juice
2/3 cup granulated sugar
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
2 cups blueberries
First make the crumb topping. Mix brown sugar, white sugar, flour and salt in a medium bowl. Add the butter and use your fingers to rub it into the mixture until it resembles wet sand. Set aside.
Next, make the cake. In a separate large bowl, beat the butter and sugar together until fluffy. Add lemon juice, eggs and milk and mix using a wooden spoon. In another bowl, stir together the flour, baking powder and salt.
Add half the dry ingredients to wet and beat (do not overmix). Then, add buttermilk and mix well. Next, add the rest of the dry ingredients and mix using a wooden spoon. Finally, fold in the blueberries.
Spread the batter in an even layer in a 8x8 cake pan lined with parchment paper. Sprinkle with crumb topping and bake at 350 ° F for 45 to 50 minutes. Remove from oven, let cool and serve!
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