Take advantage of blueberry season with this delicious Blueberry Buckle. Can be made with fresh or frozen berries.
Do you ever wonder how some recipes get their names? A few I have wondered about are Strawberry Fool, Puppy Chow, Dutch Baby and others! Today’s recipe has joined that list – Blueberry Buckle.
You may wonder why a food recipe would be named after something you wear on a belt? Well, of course I had to do a little research and come to find out it is called a buckle because of how the top cracks or buckles as it bakes! The berries and the crumb topping on the top weigh the cake down as it rises causing the topping to buckle. Makes sense!
A blueberry buckle could also be called a coffee cake. It has a moist cake bottom layer, topped with fresh blueberries and then a streusel topping. Now some people like to mix their berries into the cake layer but personally I like them on top. I love the look of the pretty, light, clean cake. But it is totally a personal preference and feel more than free to fold those berries right into the cake batter.
I made my buckle in a round 9 inch springform pan but it can also be made in a round cake pan or 9 x 13 pan. It will just be thinner in a 9 x 13 pan and cook for less time.
You could serve this Blueberry Buckle for dessert with a scoop of vanilla ice cream, for breakfast or for afternoon tea. Blueberry Buckle is good anytime.
Blueberry Buckle Recipe
- 2 C flour
- 1 1/2 C sugar
- 2/3 C butter
- 2 tsp baking powder
- 1/2 tsp almond extract
- 1 tsp salt
- 2 egg yolks
- 1 C buttermilk
- 2 egg whites
- 2 C blueberries
- 1/2 tsp cinnamon for topping
- Preheat oven to 350 degrees F.
- In a bowl, combine flour and sugar.
- Cut in butter using a pastry blender or a fork until small pea sized pieces form.
- Remove 3/4 C of the mixture and set aside (to use for crumb topping)
- To the rest of the mixture, add in baking powder and salt.
- Mix in egg yolks, almond extract and milk using a mixer and beat on low for 3 minutes.
- In a large bowl whip the egg whites until stiff peaks form.
- Fold egg whites into the batter.
- Spread batter into a creased and flour springform pan or 9 x 13 pan.
- Sprinkle berries over the top of batter. Fold into batter if desired (I leave mine on top)
- Add 1/2 tsp cinnamon into remaining crumb mixture.
- Sprinkle mixture over top of blueberries.
- Bake for 40-50 minutes. If using a springform pan it will take approx., 10-15 minutes longer. Bake until set and the top of cake springs back when lightly touched.