I found this recipe about a month ago but alas it was not blueberry season and none could be found. Finally, this week I saw some blueberries in the market and remembered the recipe, which I couldn’t wait to make because I’m a huge coffee cake fan.

©EverydayCookingAdventures 2014

I looked up just what a buckle was and according to Gourmet Magazine, “the cake batter will ‘buckle’ as it bakes.” It is basically a cobbler with the fruit folded in and with a crumble topping. YUM! Three bowls were needed for the recipe but there really weren’t many ingredients required. Just remember to take out 1/4 cup (4 tablespoons) of the butter ahead of time by about 30 minutes to an hour so it will soften for the cake portion of the recipe.

©EverydayCookingAdventures 2014

The buckle took exactly 40 minutes for a knife inserted in the center to come out clean. I was only able to wait about 15 minutes before having my first slice while it was still warm. This morning I had it for breakfast when it was cooled to room temperature. Warm or cool this buckle was a hit! Not cloyingly sweet, this was wonderful for breakfast. The cake was moist and the blueberries were sweetened and melted in my mouth. This would be great for when you have company over or before a holiday morning. Here’s my buckle:

©EverydayCookingAdventures 2014

Erna’s Blueberry Buckle

Recipe from: Jules’ Food, 2009

Makes one 8″x 8″ square cake

Ingredients:
Crumb Topping:

• 1/2 cup granulated sugar
• 1/3 cup flour
• 1/2 tsp. cinnamon
• 1/4 cup butter, cold, diced into small cubes

Cake:

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups sifted flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 2 cups fresh blueberries (frozen can be used, thawed and drained)

Directions: 
1. Preheat oven to 375ºF. In a small bowl, make the crumb topping by mixing together 1/2 cup sugar, 1/3 cup flour and cinnamon. With a pastry blender cut the 1/4 cup butter into the sugar mixture until it resembles coarse meal.

2. Cream together the 1/4 cup butter and 1/2 cup of the sugar. Blend egg into creamed mixture.

3. In another bowl, sift together the 1 1/2 cups sifted flour, baking powder and salt. Add in the flour mixture alternating with the milk. Gently fold in blueberries.

4. Pour into a greased 8″ x 8″ square baking pan. Sprinkle with the crumb topping. Bake for 40-45 minutes. Use a toothpick or sharp knife to insert in the middle and ensure it is cooked through. Cool on a baking rack.