The blueberry buckle is a variety of cobbler, but much more lovely than it’s cousins, “Betty” and “Pan Dowdy”.
As I share my blueberry recipes, some can be made with either fresh or frozen blueberries. This is possibly one, especially since I encourage using organic blueberries as they are a thin skinned fruit. Organic blueberries are expensive and since this is one of those recipes where you “probably have these things in your pantry” (except the blueberries), it may be much easier and more economical to use frozen.
BUT- Fold them in at the end, still with the last addition of flour with just a few folds.
The blueberries will seep colour and despite their name, do not share their colour very well and over mixing may give you a greyberry buckle. Heh.
Oh, and of course, why “Buckle”?
It is because that is what the top of this coffee cake does when it is baked.
How To Make Blueberry Buckle
INGREDIENTS
Printable version below
Makes 1-9” (23cm) square or a round 9” (23cm) springform pan. In my video, I used an 8″x10″ (20cm x 26cm) oblong. It will need to have a volume of 8 cups (2L).
Serves 10-12 people
Prep time: 40 minutes
Baking time: 10 minutes
- 2 cups (256g) flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground ginger
- ⅔ cup (136g) cane sugar
- ¼ cup (57g) soft butter
- 1 large egg
- 1 tsp vanilla
- ½ cup (125ml) milk
- 12oz (340g), about 2½ cups blueberries, preferably fresh and organic
Topping
- ⅓ cup (76g) butter, cold and cubed
- ½ cup (104g) granulated sugar, I use organic cane
- ⅓ cup (45g) flour
- ½ tsp cinnamon
1. Preheat the oven 350°F (180°C).
2. Grease your baking pan.
3. If using fresh blueberries, wash and pat them dry.
4. Sift together the flour, baking powder, salt and ginger. Or Combine using a whisk to make sure there aren’t any ground ginger lumps.
5. In a large bowl, beat together the sugar and butter. Beat in the egg, and the vanilla until well mixed.
6. Slowly at first for each addition, to reduce messes, beat in about ⅓ of the flour mixture, then the milk, then beat well.
7. Add about another ⅓ of the flour mixture, and the rest of the milk.
8. Fold in the blueberries with the last addition of flour and combine just until mixed.
9. If it is still a bit floury, that is ok. Over mixing will make it more dense and crush your blueberries.
10. Spread into prepared pan. I used an 8″x10″ (20cm x 26cm) baking dish here.
TOPPING
11. Whisk together the sugar, flour and cinnamon. Cut in the cold butter, just until crumbly. Not until it gets clumpy, only because it makes it difficult to sprinkle around.
12. You could also put all into a food processor and pulse a few times until crumbly.
13. Sprinkle over the blueberry batter.
14. Bake at 350°F (180°C) for 45 minutes. Please check as for a cake by poking. It’s pretty moist, but too much baking time will dry it out.
Blueberry Buckle
This can be made with fresh or frozen blueberries, but fold them in at the end, still with the last addition of flour with just a few folds.
Prep Time: 25 minutes
Bake Time: 45 minutes
Serves: 10-12 people
INGREDIENTS
- 2 cups (256g) flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground ginger
- ⅔ cup (136g) cane sugar
- ¼ cup (57g) soft butter
- 1 large egg
- 1 tsp vanilla
- ½ cup (125ml) milk
- 12oz (340g), about 2½ cups blueberries, preferably fresh and organic
Topping
- ⅓ cup (76g) butter, cold and cubed
- ½ cup (104g) granulated sugar, I use organic cane
- ⅓ cup (45g) flour
- ½ tsp cinnamon
INSTRUCTIONS
- Pre-heat the oven 350°F (180°C).
- Grease and flour a baking pan.
- Sift together the flour, baking powder, salt and ginger. Or Combine using a whisk to make sure there aren’t any ground ginger lumps.
- In a large bowl, beat together the sugar and butter. Beat in the egg, and the vanilla until well mixed.
- Slowly at first for each addition, to reduce messes, beat in about ⅓ of the flour mixture, then the milk, then beat well.
- Add about another ⅓ of the flour mixture, and the rest of the milk.
- Fold in the blueberries with the last addition of flour and combine just until mixed.
- If it is still a bit floury, that is ok. Over mixing will make it more dense and crush your blueberries.
- Spread into prepared pan.
Topping
- Whisk together the sugar, flour and cinnamon. Cut in the cold butter.
- You could also put all into a food processor and pulse a few times until crumbly.
- Sprinkle over the blueberry batter.
- Bake at 350°F (180°C) for 45 minutes. Check for doneness, try not to overbake.
