Sunday, February 20, 2011

Blueberry Buckle

I adore blueberries. One of my favorite ways to use them are in a Buckle. Not on a belt silly.

Blueberry Buckle has always a staple dessert at our family's Fourth of July picnics, accompanied with a nice, big blob of vanilla ice cream on the side. Although this recipe has been passed around a gazillion times between family and friends, tweaked this way and that, each individual swearing that theirs is the best, we always stuck to the original, so I'll stick to what I know.

It's a great alternative to muffins and a delicious way to use up those 6 extra pints of blueberries that you may or may not have bought when they were on sale at the supermarket for the great price of 3 pints for $5 before supermarket management decided to poach wallets and raise the price to $3.99 a pint a week later.

So very uncool.


½ cup butter, room temperature
2 cups flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 large egg
2 teaspoons vanilla
½ cup sour cream
1 teaspoon lemon peel
2 cups blueberries, preferably fresh, but frozen works fine.

Preheat the oven to 350ºF. Grease a 9x9-inch baking dish or pan.

In a medium mixing bowl, whisk together the flour, baking powder, salt; set aside. In another bowl, whisk sour cream, vanilla, and lemon peel together; set aside.

A trick my Home Ec teacher taught me is to coat blueberries in a little flour to avoid sinking to the bottom of the pan.

Beat butter and sugar until light and fluffy. Add egg and beat until well incorporated.

Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the sour cream mixture and beat until incorporated. Alternate between the two until everything has combined.

Gently stir in the blueberries. 

Pour mixture into prepared baking pan.

Now for the delicious topping. If I'm honest, this is my favorite part of the cake.


⅓ cup butter, room temperture
¼ cup packed brown sugar
1 cup flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup rolled oats

Mix all ingredients into a bowl. Using a pastry blender or forks, blend until mixture resembles crumbs. You can also rub the mixture between your very clean hands to get the same effect. It's a lot easier and your hands are amazing tools!

Sprinkle on top of cake.

Bake for 45 minutes. Serve with vanilla ice cream for the ultimate experience.

Happy Baking!

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