Blueberry Buckle!

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I made this upon a friend’s request. It’s called Blueberry Buckle and it makes you unbuckle your pants just so you can eat another slice!

I never said I was a clever writer. I’m pretty horrible, actually.

A Blueberry Buckle uses up a whole pint of blueberries per…buckle. That’s why I made two. I had too many blueberries that needed buckling. Blueberries are very bucklable. Their bucklability is very high. Why is it called a buckle? Someone tell me please.

Last week I had to find out what the difference between a Cobbler, Crumble and Crisp were. And now I’m baffled by the buckle.

I made two buckles with different toppings: one with a buttery cinnamon crumb topping, and another with a cream cheese frosting. Which one was better? You be the judge…

Blueberry Buckle (from simplyrecipes.com)

printable recipe

Cake ingredients:

  • 2 cups and 1-2 Tbsp of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 pint blueberries

Crumb Topping:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup sifted all purpose flour
  • 1/2 teaspoon cinnamon

             OR

Cream Cheese Frosting:

  • 4 oz. cream cheese
  • 1/3 cup confectioner’s sugar
  • 2 tbsp. honey

Directions:

1) Preheat the oven to 375°F. Grease an 8-inch baking pan.

2) Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan.

3) Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. OR if making the cream cheese frosting, whip ingredients for frosting together until creamy. Spread on cake after it is baked.

4) Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve.

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Preheat the oven to 375°F. Grease an 8-inch baking pan.

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Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg.

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Add the flour mixture in 3 parts, alternating with the milk.

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Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in.

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Pour batter into the prepared pan.

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Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

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Bake for one hour, then test for doneness by gently inserting a toothpick. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

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If making the cream cheese frosting, whip ingredients for frosting together until creamy. Spread on cake after it is baked.

My blogger friend from Hummingbirdappetite.blogspot.com sent me this bottle of homemade blueberry honey, so I figured I’d use it on this recipe. To go with the whole blueberry theme. The honey was so good my husband said he could eat the entire jar with a spoon.

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So…the question now is…which cake was the better one?

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A side by side comparison. Don’t mind that the frosted one is smaller. That’s an error on my part, of not evenly distributing the batter in the two pans.

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I liked them both. Because sometimes I feel like cream cheese, and sometimes I feel like buttery cinnamony crumbly goodness. And sometimes I can have my two cakes and eat them both.

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19 Thoughts on “Blueberry Buckle!

  1. YES!! I make this all the time (but a slightly different recipe). I too wonder what’s with the ‘buckle’ part of it. But…unlike you…I have no witty buckle puns. But I bet at about 4am I’ll wake up with the most clever, awesome buckle joke/pun ever. Just you wait….

  2. hand over a creamy cheese cake slice candy!! ;) hehe m drooling already!

  3. That cream cheese frosting is the most delicious idea!! But I do love a good crumble topping. Either way is a win-win!

  4. I wonder if it would be good made with strawberries or raspberries. I have both, but no blueberries.

  5. Kier – Did you come up with one yet? A joke/pun? Don’t buckle under pressure!!! Muhahaha….

    Nora – I love cream cheese frosting as well. But I also love crumb topping. Oh decisions…

    Reeni – I agree. I win as I get to eat both :)

    Chiara – Try it! That sounds like a great idea!

  6. I had a dream last night in which I said to you: “One, two, my buckle is blue…berry”.
    Does that count? LOL!

  7. Wow the fact you dreamed about blueberry buckle is amazing in itself. Of course it counts!

  8. I’m glad you liked the blueberry honey!

  9. Photo is absolutely appealing, makes me want to bake this baby. I vote for the cream cheese topping one. Ooohhh yummmm!

  10. Ah yes, the tangled web of distinction between buckles, crisps, cobblers and crumbles. I’ve been befuddled by that mess before, but decided why get caught up in definitions—they taste too good to care! Great photos btw—they’re making me hungry!

  11. Between a crisp, cobbler, crumble and now BUCKLE, there are so many desserts you can make with fruit! Yours looks fabulous, you should submit it to Recipe4Living!

  12. Hummingbird – and thanks again for the honey!

    Dhi – Go for it!

    Sandie – I agree. Why spend time distinguishing them all when I can just make them all. :)

    Hillary – I will check that out, thanks!

  13. Love how delicious the buckle looks. I wish we got blueberries here :(

  14. I made it yesterday with the strawberries and cinnamon topping… delicious! Thanks for sharing the recipe!

  15. Those blueberry buckles look so good!

  16. Purple Foodie – You don’t get blueberries?!? I wish I could send you some in the mail…we just picked 2 quarts yesterday morning! But I bet you have different fruits that we don’t have either. :)

    Chiara – I’m so glad you liked it!

    Kevin – Thanks!

  17. That looks so delicious that my stomach started growling at work! Yum Yum Yum!!!!!

  18. Nicole – hahaha! That’s funny…

  19. Pingback: Blueberry Lemon Coffee Cake. | Soupbelly

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