Breakfast, Cakes, Dessert

Blueberry Buckle

Buckle?  What a funny name.  From Gourmet on Cobblers, Crisps, Crumbles, Bettys, Buckles, and Pandowdies, “Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways.  Although they are simple and old-fashioned, they’re also irresistible, making excellent use of fruits at the height of their season”.

I don’t think I care which name you use, I will eat it and love it!  I think this is great for breakfast, brunch, or with ice cream it’s a great dessert.  This is an old time recipe that I have added to and changed a few things.

3/4 cup sugar
1/4 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp lemon juice
3/4 cup buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries (sprinkle 2 Tbl flour over and toss to coat)

1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
dash nutmeg
1/4 cup butter, softened

Preheat oven to 375°.  Spray 8×8 inch pan or 8-inch springform pan.  Cream butter and sugar, mix in egg, vanilla, and lemon juice.  In separate bowl mix together flour, baking powder, and salt.  Stir dry ingredients into creamed mixture alternately with buttermilk.  Fold in blueberries.  Pour into pan.  In small bowl, stir together topping ingredients, cutting butter into sugar, flour, and cinnamon.  Sprinkle over cake batter.  Bake 40-45 minutes.

Note:  Can use frozen blueberries, coat with 1/4 cup flour.  Use straight from the freezer, do not thaw.

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