This summer we enjoyed berries—especially strawberries and blueberries. I suppose that is true most summers, but for some reason I had good luck getting great ones this year. When you aren’t eating them as is or with yogurt, or when you get a batch that isn’t quite up to snuff, or in the rare cases where you don’t eat them as quickly as you intend to, then is a good chance to bake with berries. With all the great berries available, I froze some to use throughout the year. Since the calendar says fall, but the weather says summer, I decided to hold off on baking with apple and pumpkin and bake with blueberries for one last summer treat.
That said, this first entry is good enough to make even when your blueberries are perfect and abundant. The recipe is a little something old, something new, something borrowed, and something blue. What’s new is the blog. The recipe itself is an old family favorite that I have borrowed (and tweaked a bit) from my Mom. The blueberries are, obviously, the something blue.
This blueberry buckle is the one we used to love as kids. Then, when I was a grad student in DC and would come home for a family summer vacation, Mom would often bake it to take with us on our trip. Finally, I started making it on my own. It always comes out nicely.
You could eat it for breakfast, with tea or coffee, or as a dessert. For me, I love it on a holiday weekend for breakfast with a nice cold glass of milk. It is great eaten warm, but just as good at room temperature. If you manage to keep it around more than a day or two, you might want to refrigerate it, as it does get moist.
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 Tablespoons unsalted butter
- ¾ cup granulated sugar
- 4 Tablespoons unsalted butter, softened
- 1 egg, beaten lightly
- 1 teaspoon vanilla
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries (fresh or frozen—if frozen, do not thaw)
- Preheat oven to 375 degrees (350 degrees if using dark metal pan)
- Make the crumb topping by cutting the butter into the dry ingredients with a pastry blender or fork. The mixture will be coarse. Set aside.
- Begin making the cake batter by creaming the butter and sugar with a hand or stand mixer until light and fluffy.
- Add egg and blend until incorporated.
- Add the vanilla and milk and blend until mixed.
- In a separate bowl, sift the dry ingredients (flour, baking powder, and salt).
- Add dry ingredients to wet and mix until just combined.
- Fold in blueberries.
- Pour the batter into a well-greased 9-inch square cake pan. Sprinkle the crumb topping evenly over the batter.
- Bake for 40 to 45 minutes or until a cake tester comes out clean. (If using a dark metal pan, start checking at 30 to 35 minutes)