That’s what I said the first time I heard about this…

People have been making this cake for many, many years now. It’s this dessert, cake, “coffee cake”, whatever you want to call it. Everybody seemed to know about this but me. I mean, it’s just like saying, “go to the mattresses”, and everybody knows what you’re talking about…The Godfather! Moi? Pas du tout, until a couple of months ago, that is. Nowadays, the Blueberry Buckle has been part of my recipe collection for some time now. And, because it has been raining an Amazon in Switzerland for the past 2 weeks, I thought it was a good time to make it again.

It’s very easy to make! It’s delicious and great as a morning coffee cake with a great Cappuccino, Espresso or just plain regular coffee.

Here’s the recipe for a Blueberry Buckle:

Ingredients:

2 cups of sifted all purpose flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1 stick of unsalted butter, at room temperature

3/4 cup of sugar

1/2 cup of milk (I used crème entière)

1 pint of blueberries

1/2 teaspoon vanilla extra (optional)

1 egg

The topping ingredients:

1 stick of unsalted butter, at room temperature

1/2 cup of sugar

1/3 cup of sifted all purpose flour

1/2 teaspoon of cinnamon ( I use 1 teaspoon!)

Preparation:

Preheat oven to 375 degrees Fahrenheit. Grease an 8″ springform pan, and set aside. Then, sift the 2 cups of flour, the baking powder and the salt. Set aside. In a separate bowl, mix the butter and sugar together with an electric mixer or by hand until it’s all well combined. You are looking for a creamy texture like the one in the picture below…

Last but not least, add the egg to the butter and sugar mixture. Ready to incorporate the dry ingredients? Gradually, add flour and milk, alternating them little by little. Why you ask? Because the batter has a very thick consistency…you’ll see! Don’t forget to add the pint of blueberries! Fold it all in, then pour the batter into the Springform. Set aside.

Now it’s time to combine the topping ingredients for the buckle:

With a fork, combine all ingredients together, it will take a crumbly texture. Sprinkle all of this over the batter. Bake for 50-60 minutes. To see if it’s done, test it by inserting a toothpick or knife into the center of the batter. If it doesn’t come clean, then give it another 5  to 10 minutes.

Take it out from the oven and set it aside to cool for 10-15 minutes. Run a knife around the edges of the Springform before taking it out of it. (You want to make sure that when you lift the cake out of the pan, the topping is not attached to the sides of it.)

Serve it anyway you like. I served it à la mode, or with whipped cream, or just plain simple. As mentioned above, this makes a great coffee cake in the mornings as well.

 

This is so good! I confess. I looked at about 10 different kinds of recipes for a Blueberry Buckle, and you’ll see for yourself that it’s pretty much a standard recipe. They all need pretty much the same ingredients to get it right. I did twisted the recipe a little bit by using crème entière instead of milk, added vanilla extra and, I added an extra layer of the topping ingredients to make it thicker at the top. You can do the same, or just follow the original recipe at Simply Recipes.

Hope you like this recipe! It is sooooo good!