I am beyond excited that summer produce season will be upon us before long. Cherries, peaches, watermelon, corn, tomatoes, eggplant…I could go on and on talking about the fruits and veggies I’m looking forward to eating over the next few months. Above all else though, summer berries – specifically blueberries, strawberries and raspberries (in that order) – are my favorite. Sweet and juicy, and at their peak, requiring nothing more than a simple wash before they can be enjoyed. This year I want to head to local farms and pick a ton, stashing as many as possible in my freezer for the long winter months. Blueberry picking season doesn’t start until July here, but I’ve been seeing Florida berries in our stores for the past few weeks and haven’t been able to resist picking up a few pints. They were so good I ate many of them as is, but I did save a single pint for baking.
I searched my cookbooks and magazines extensively before deciding to go with this blueberry buckle. I’ve made plenty of crisps and crumbles, but never a buckle, which is basically a blueberry coffee cake with a streusel topping. The thing I love most about this cake is that the blueberries are the star – it’s not cake with a few blueberries, it’s blueberries with cake to provide support and structure. This blueberry buckle was great for breakfast, but top it with a scoop of ice cream and it’s an amazing dessert too!
I only had 2 cups of blueberries so I halved the recipe below and baked the cake in my 6-inch pan. The baking time was just a few minutes shorter than the suggestion for the full-size cake.
Blueberry Buckle
from Cook’s Illustrated
Streusel
1/2 cup (2 1/2 oz) all-purpose flour
1/2 cup (3 1/2 oz) packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 8 pieces, softened
Cake
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened
2/3 cup (4 3/4 oz) granulated sugar
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
4 cups fresh blueberries (about 20 oz)
To make the streusel: In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, both sugar, cinnamon and salt on low to combine and break up any brown sugar lumps. With the mixer still on low, add the butter and beat until it is completely incorporated into the dry ingredients, about 2-3 minutes – the mixture will resemble wet sand. Transfer the streusel to another bowl and set aside.
Preheat oven to 350 F with a rack in the lower third of the oven. Line the bottom of a 9-inch round pan with a round of parchment, then spray the parchment and the pan with nonstick cooking spray with flour.
In a small bowl, whisk the flour and baking powder together then set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, salt and lemon zest at medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl as necessary. Beat in the vanilla. Add the eggs, on at a time, beating well after each addition. With the mixer on low, gradually add the flour mixture, beating until just about incorporated. Remove the bowl from the mixer and use a rubber spatula to finish stirring – the batter will be very thick. Gently fold in the blueberries.
Transfer the batter to the prepared pan; spread in an even layer. To top with the streusel – pick up a handful of streusel and squeeze to form a clump. Break this large clump into smaller pieces and sprinkle over the batter. Continue until you’ve used all of the streusel. Bake for about 55 minutes, or until the streusel is golden brown and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 15-20 minutes. Run a thin knife around the edges of the cake then invert it onto the rack. Remove the parchment then turn the cake streusel side up and let cool on the wire rack.
This cake was absolutely delicious. The blueberries and crumble topping were a perfect combination. Thank you for sharing it! I cannot wait for the summer with farmer’s markets and tons of fresh fruits and vegetables and all the goodies that can be made.
Beautiful Blueberry Buckle!! Love blueberries and this is a perfect way to eat them. Still using some of the blueberries we picked last summer. (We picked A LOT!!)
That looks heavenly good! It looks nice and moist and so full of blueberry flavor. I want! I wonder how well it would react to a little healthifying program… I am definitely keeping that one on the back burner! 🙂
I have never made a buckle but I love blueberry coffeecake. I’m sure this one is delicious too…anything with a struesel topping is wonderful in my book! I, too, am so excited for summer and all of the fresh produce that will be available! Your buckle looks lovely.
I think I will be making this a lot this summer. Everyone in the family loves blueberries and it seems like a good “take-along” cake for BBQs and picnics…with vanilla ice cream..yum…..
Thank you for posting this…
This looks delicious! The crumble topping just put it over the top.
This looks lovely! Here in Switzerland the awesome fresh fruit is ready! I’m having so much fun at the farmers markets. I’ll have to try this buckle soon!
looks wonderful lovely with the blueberries in the cake delicious
That looks so loaded with blueberries! I am anxiously awaiting local fruits and veggies!
WOW this cake looks great for breakfast! Wish I had more blueberries than strawberries to bake this yummy cake.
This looks like it is bursting with blueberries! I’ve seen some great strawberries down here but have yet to run across some blueberries. Hopefully soon. This looks great!
Your blueberry buckle looks delicious. I have some blueberries in my fridge calling out to be used very very soon. And I’ve never made a buckle before, but it looks like I something I need to tackle!
The cake looks fabulous. I will have to try it soon.
Oh I just bought blueberries and was contemplating what to make with them till I found this recipe. Yum is all I can say right now!
This looks so good because the fruit is the star. I think I will have to make it with raspberries because I have a couple of punnets that I need to use up.
This looks like an incredible summer dessert–just add a scoop of vanilla or lemon ice cream and you’re set!
…or a perfect morning-after-dinner party breakfast, you choose 🙂
You forgot to mention snozzberries! 🙂
This looks like a must-make!
CI should be using your photos…they’re so much better than theirs!
Haha, thanks Leslie! I don’t think I could handle the pressure!
Beautiful! I’ve never made a buckle before. Looks like a must try!
I can’t wait for the fresh fruit and vegetables either. There are a few melons out at the markets here in Las Vegas, but they are not very good yet. Maybe a few weeks more. The buckle looks incredible, and I am a blueberry lover, so I will be trying this for breakfast very soon. Thanks for the recipe!
This is gorgeous Tracey! Looks perfectly summery and fresh.
I’m so jealous – we’re about to enter Winter. Perhaps I could use frozen blueberries instead…. looks di-licious!
Oh, Tracey, this looks so moist and wonderful! Chock full of delicous fruit….what a wonderful way to start the day 🙂
I think I’m gonna have to find out where and when I can do some berry picking around here. That cake looks so delicious! This is the first time I have ever heard of a buckle.
Can’t wait to get my hands on some blueberries. Love the idea of making the smaller cake!
Your food is always so pretty! I’m excited for summer fruit, too. Hopefully I’ll be smart like you and freeze some away for the winter. Remind me to do this, okay? 🙂
This looks so good. I adore desserts with blueberries. Add a crumb topping and it’s perfection!
This looks absolutely fabulous!!
I’ve never heard of a “buckle” before! It looks wonderful – I love blueberries.
That cake looks amazing! I love that it is SO loaded with blueberries!
Oh…yes, please!
Blueberry buckle is one of my absolute favorites! Yours look soooo good and just gorgeous. 🙂
I love that it’s rhubarb time…so I’m going to try this buckle with rhubarb!! I love blueberries too, but I don’t have any of those yet 🙂 Thanks for the delicious recipe. Your pictures are beautiful.
OMG this looks incredible! I am DEFINITELY going to make this!!!! YUM!
looks so yummy.
Just saw this at Felice’s … it looks amazing! I love all the berries that you used! Beautiful … can’t wait to try.
This was sincerely tasty. I made this for my in-laws the other day and they were scraping there plates and licking their spoons! Thank you for posting this!
NEEDED a blueberry treat and found your buckle on FOODGAWKER! What a wonderful treat. I ate a slice for my breakfast. WINNING!!!!
This was fabulous! This recipes used about double what other berry coffee cake recipes and I was looking for something with LOTS of berries. I used frozen mixed berries and just loved it!