Wild Vermont Blueberry Buckle
A dense, buttery cake studded with small, intensely flavored wild Vermont blueberries and topped with a crumbly cinnamon streusel that sinks slightly, or 'buckles,' into the batter as it bakes. It is a favorite at late-summer fairs and farm-stand bake sales.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 9
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •9-inch square baking pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 44
- protein
- 4
- calories
- 320
Instructions
- 1
Heat your oven to 350°F. Grease a 9-inch square baking pan.
- 2
Whisk the flour, baking powder, and salt together in a bowl.
- 3
Beat the softened butter and granulated sugar until light and fluffy. Mix in the egg.
- 4
Add the dry ingredients and milk in turns. Stir just until mixed.
- 5
Mix the blueberries with a spoonful of flour. Gently stir them into the batter.
- 6
Spread the batter evenly into the prepared pan.
- 7
Mix the brown sugar, cinnamon, and remaining flour. Rub in the cold butter until crumbly, then sprinkle over the batter.
- 8
Bake for 40-45 minutes until the top is golden and a toothpick comes out clean.
- 9
Let it cool for at least 20 minutes before slicing.
Chef's tips
Coat the blueberries in a spoonful of flour before adding them so they do not sink to the bottom.
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5.
Reheating
Warm individual squares in a 300°F oven for 8-10 minutes, or microwave briefly.
Common mistakes to avoid
- •Stirring too much after adding the berries, which makes the cake heavy and turns it purple-gray.
- •Using frozen berries without draining them, which makes the batter too wet.
Serving suggestions
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