Blueberry buckle is a delightful American dessert with a rich history dating back to the 19th century. Its origins can be traced to New England, where early settlers adapted traditional British recipes to incorporate local ingredients like wild blueberries. The term “buckle” likely refers to the cake’s crumbly, “buckled” appearance when it bakes.
The flavor profile of blueberry buckle is a harmonious blend of sweet and tart. The base is a moist and tender cake, often flavored with vanilla and a hint of lemon zest, which complements the burst of flavor from the blueberries. The berries themselves release their juicy goodness during baking, creating pockets of intense fruity sweetness. Topping it all off is a streusel-like crumb topping that adds a delightful crunch and a touch of cinnamon or nutmeg for warmth.
Over the years, blueberry buckle has become a beloved dessert across the United States, especially in regions where blueberries thrive. Its popularity peaks during the summer months when fresh blueberries are in season. You’ll find it on the menus of diners, bakeries, and family gatherings, where it often takes center stage as a comforting dessert or even as a brunch treat. It’s traditionally served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its indulgent qualities.
In summary, blueberry buckle’s rich history, delectable flavor profile, and enduring popularity make it a cherished American dessert. Its combination of sweet cake, juicy blueberries, and crumbly topping is a delightful treat that captures the essence of summer and the joy of home-baked goodness.
Blueberry Buckle
Ingredients
For the Streusel Topping:
- ½ Cup all-purpose flour
- ½ Cup granulated sugar
- ½ Tsp ground cinnamon
- ¼ Cup unsalted butter cold and cubed
For the Cake:
- 2 Cups all-purpose flour
- 2 Tsp baking powder
- ½ Tsp salt
- ½ Cup unsalted butter softened
- ¾ Cup granulated sugar
- 2 large eggs
- 1 Tsp vanilla extract
- ½ Cup whole milk
- 3 Cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking dish.
- To make the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set this aside.
- In a separate bowl, whisk together the flour, baking powder, and salt for the cake batter.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the Blueberry Buckle to cool for a bit before serving. You can serve it warm or at room temperature.
