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Per serving
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- 1
Cream the butter and sugar
Preheat your oven to 375°F. In a bowl, beat 1/4 cup softened butter with 3/4 cup sugar until it's light, pale, and fluffy — a full 5 to 7 minutes. Don't rush this part! All that beating whips air into the butter, and that trapped air is what gives your buckle its tender, lofty crumb. Add the egg and beat well.
- 2
Build the batter
In a separate bowl, whisk together 2 cups flour, the baking powder, and salt. Add this to the creamed mixture alternately with the 1/2 cup milk — half the flour, then the milk, then the rest of the flour — beating well after each addition. Alternating keeps the batter from getting tough, because you're not overworking the flour all at once.
- 3
Fold in the blueberries
Gently fold in 2 cups blueberries with a rubber spatula, just until they're evenly scattered through the thick batter. Fold, don't stir — you want the berries whole, not smashed into purple streaks. Spread the batter into a greased 9-inch square baking pan, pushing it into all the corners.
- 4
Make the crumb topping
In a small bowl, whisk together 2/3 cup sugar, 1/2 cup flour, and the cinnamon. Cut in 1/3 cup cold cubed butter with a fork or your fingertips until the mixture looks like coarse crumbs. The butter needs to stay cold here — those little cold butter bits are what melt in the oven to create that craggy, crunchy topping. Sprinkle it evenly over the batter.
- 5
Bake and cool
Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let it cool on a wire rack — resist cutting in too soon, since the crumb finishes setting as it cools. Lovely warm with a little whipped cream and a few extra blueberries on top.
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Blueberry Buckle
Created by: SugarAndButter
Ingredients
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 cup blueberries
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/3 cup butter
Instructions
- Cream the butter and sugarPreheat your oven to 375°F. In a bowl, beat 1/4 cup softened butter with 3/4 cup sugar until it's light, pale, and fluffy — a full 5 to 7 minutes. Don't rush this part! All that beating whips air into the butter, and that trapped air is what gives your buckle its tender, lofty crumb. Add the egg and beat well.
- Build the batterIn a separate bowl, whisk together 2 cups flour, the baking powder, and salt. Add this to the creamed mixture alternately with the 1/2 cup milk — half the flour, then the milk, then the rest of the flour — beating well after each addition. Alternating keeps the batter from getting tough, because you're not overworking the flour all at once.
- Fold in the blueberriesGently fold in 2 cups blueberries with a rubber spatula, just until they're evenly scattered through the thick batter. Fold, don't stir — you want the berries whole, not smashed into purple streaks. Spread the batter into a greased 9-inch square baking pan, pushing it into all the corners.
- Make the crumb toppingIn a small bowl, whisk together 2/3 cup sugar, 1/2 cup flour, and the cinnamon. Cut in 1/3 cup cold cubed butter with a fork or your fingertips until the mixture looks like coarse crumbs. The butter needs to stay cold here — those little cold butter bits are what melt in the oven to create that craggy, crunchy topping. Sprinkle it evenly over the batter.
- Bake and coolBake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let it cool on a wire rack — resist cutting in too soon, since the crumb finishes setting as it cools. Lovely warm with a little whipped cream and a few extra blueberries on top.