When I saw the recipe for Berry Buckle on the blog Frozen Wings, I wondered… what on earth is a buckle? I can identify crisps and cobblers, pies and tarts, but a buckle? Yet it sounded so lovely and nostalgic that I had to read on.
Baking.About.com clued me in, saying, “Buckles are baked and are usually made in one or two ways. The first way is that bottom layer is cake-like with the berries mixed in. Then the top layer is crumb-like. The second way is where the cake layer is on the bottom of the pan, the berries are the next layer and the top is the crumble mixture.”
Another source commented that buckles characteristically have a high fruit ratio. Lots of fruit–that’s for me!! And it just so happened that one of my CSAs had made an out of state trip and brought back a truckload of blueberries. It was fate!
Even with a giant box of berries, I was a little nervous putting over three cups into a recipe–what if we didn’t like it? But the smallest spring form pan I had was 9” so I threw caution to the wind and plunged in.
And the results? The dessert was fruity, coffeecake-like and very tasty. The only negative was my own fault; I subbed in half whole wheat flour, which I wouldn’t do again. The spring form pan it was baked in turned out a lovely cake although this can be baked in standard rectangular baking dishes as well.
If you could see the whole series of photos you would notice that the cake in the background kept getting smaller. Even with my “photo shoot” incomplete, we couldn’t resist sampling and the kids and I kept slicing off small pieces of cake. Yes, I admit, my willpower is terrible. We will definitely make this again and I am pretty sure it will be on the menu the next time I throw a brunch.
Adapted from Cake Keeper Cakes,by way of AA Edible
Makes 1 9-inch round cake (halve for a 6-inch cake)
- 1/3 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 4 T butter, softened
- 4 T butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 t vanilla
- 2 cups flour, divided
- 2 t baking powder
- 1/2 cup milk
- 3-4 cups blueberries, rinsed and dried carefully.
1. Preheat oven to 375. Combine streusel ingredients in a bowl and mix with a fork or fingers (fingers recommended) until the mixture resembles coarse crumbs.
2. Put the blueberries in a bowl (with a lid if you have one) and add enough (about 2 T) of the flour to lightly coat them (this is to keep them from all sinking to the bottom when the cake bakes, so it is important). Cover and shake carefully, or if using a non-lidded bowl mix gently with a spoon, and set aside.
3. Cream the butter and sugar until light and fluffy. Add the egg and vanilla and continue to beat until the batter is smooth.
4. Combine the rest of the flour with the baking powder. Alternately add some of the flour mixture and some of the milk to the butter mixture, letting each component thoroughly incorporate before adding the next.
5. Fold the blueberries (including any remaining flour) into the batter gently, trying not to mash too many of the berries in the process.
6. Grease a 9-inch spring form (or other) pan and dump the batter in gently.
7. Sprinkle the streusel on top, making sure that it’s relatively even.
8. Bake for 55-60 minutes, until a toothpick comes out clean (you may need to poke more than once not to hit a blueberry).
9. Leave the cake to cool in the pan for 10-15 minutes on a baking rack, then remove from the pan and let cool on the rack directly.
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