Blueberry Buckle is a delightful and nostalgic dessert that has been passed down through generations. This recipe, shared by Carol Dolan from Mt. Laurel, New Jersey, captures the essence of summer with its use of fresh blueberries. As children, Carol and her sister would go blueberry picking in Pennsylvania, carefully selecting only the finest berries for this special treat.
The Blueberry Buckle features a moist and tender cake-like base, studded with juicy blueberries. Topped with a sweet and crumbly streusel mixture, this dessert takes on a delightful buckled appearance. The combination of flavors and textures creates a truly satisfying treat.
Made with simple pantry ingredients such as butter, sugar, egg, all-purpose flour, baking powder, salt, and milk, this recipe comes together quickly. The fresh blueberries are the star of the dish, adding bursts of sweet and tangy flavors.
INGREDIENTS:
- ¼ cup butter, softened
- ¾ cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups fresh blueberries
TOPPING:
- ⅔ cup sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ⅓ cup cold butter, cubed
PREPARATIONS:
- In a small bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition. Fold in the fresh blueberries. Pour the batter into a greased 9-inch square baking pan.
- For the topping, in a small bowl, combine the sugar, flour, and cinnamon. Cut in the cold cubed butter until the mixture becomes crumbly. Sprinkle the topping over the blueberry mixture.
- Bake at 375°F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool the Blueberry Buckle on a wire rack.
YIELD:
Makes 4-6 servings.
PREP/BAKE TIME:
Preparation: 20 minutes. Baking: 40-45 minutes.
SPECIAL INSTRUCTIONS:
- Ensure the butter is softened to room temperature for easy creaming.
- Be careful not to overmix the batter once the dry ingredients and milk are added. Stir until just combined to maintain a tender texture.
- Adjust the sweetness of the topping by adding more or less sugar according to your preference.
- Serve the Blueberry Buckle warm or at room temperature for the best flavor and texture.
TIPS:
- Use fresh blueberries for the best taste and texture, but frozen blueberries can be used as a substitute if fresh ones are not available.
- Experiment with different berries, such as raspberries or blackberries, to create variations of the buckle.
- Serve the Blueberry Buckle with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
In conclusion, Blueberry Buckle is a nostalgic and delightful dessert that showcases the vibrant flavors of fresh blueberries. Passed down through generations, this recipe holds cherished memories for Carol Dolan from Mt. Laurel, New Jersey. Blueberry picking trips with her sister in Pennsylvania inspired the tradition of using only the finest berries for this special treat.
The Blueberry Buckle features a moist and tender cake-like base, filled with bursts of juicy blueberries. Topped with a sweet and crumbly streusel mixture, this dessert takes on an appealing buckled appearance. The combination of textures and flavors creates a truly satisfying treat that captures the essence of summer.
Made with simple pantry ingredients, this recipe is quick and easy to prepare. The star ingredient, fresh blueberries, provides a burst of sweet and tangy flavors that perfectly complement the cake base.
Serve the Blueberry Buckle warm or at room temperature, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
So gather your ingredients, follow the simple preparations, and savor the delightful flavors of Blueberry Buckle. Whether enjoyed as a dessert or a special treat, this recipe will transport you to a time filled with berry picking and cherished memories.
