Prepare to transform your kitchen into a nostalgic haven of sweet, fruity bliss with the ultimate Old Fashioned Blueberry Buckle! This classic American dessert is more than just a cake - it's a slice of pure comfort that will transport you back to grandma's cozy kitchen. Bursting with juicy blueberries and topped with a crumbly, cinnamon-kissed sugar layer, this buckle is the dessert dreams are made of. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a mouthwatering treat that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup milk
- 2 cups fresh blueberries
- 1/2 cup brown sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate bowl, cream the softened unsalted butter until smooth and light. Add the large egg and beat until well incorporated and the mixture becomes fluffy.
- Gradually add the milk to the butter mixture, stirring continuously to create a smooth, consistent batter. Be careful not to overmix, which can lead to a tough cake texture.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. The batter will be slightly thick and slightly lumpy.
- Carefully fold in 1½ cups of fresh blueberries, reserving ½ cup for topping. Distribute the blueberries evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- For the topping, mix the brown sugar and ground cinnamon in a small bowl. Sprinkle the remaining ½ cup of blueberries over the top of the batter, then evenly distribute the brown sugar-cinnamon mixture.
- Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the buckle cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Use fresh, ripe blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Be careful not to overmix the batter. Mix just until the ingredients are combined to ensure a tender, light cake.
- For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a pinch of lemon zest to the batter.
- Check the buckle a few minutes before the recommended baking time, as oven temperatures can vary. The toothpick test is your best friend for determining doneness.
- Let the buckle cool slightly before cutting to allow it to set properly. This helps maintain its structure and prevents crumbling.
- For a more decadent serving, pair your warm buckle with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
