On the theme of berries…. might as well throw in a Blueberry Buckle! Originating in the same theme as “cobbler,” a buckle is a coffeecake with blueberries traditionally inside and named “buckle” because of the buckling on the top.
I think it tastes like something a Bed and Breakfast would serve. Best eaten warm out of the oven to keep the top crunchy. I’m already wanting a cup of coffee to go with it! What I also love about the recipe is that it comes with weight measurements. This makes it soooooo easy to measure because you just put your bowl on the scale and tare it every time you have a new ingredient! No using tons of measuring cups AND it is way more accurate since weight is much more dependable than “1 cup of flour”. I made this with Splenda inside and without – tastes the same either way! I always include real sugar in the topping though.
Blueberry Buckle
based on recipe by King Arthur Flour
Topping
1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) All-Purpose Flour
1 teaspoon cinnamon
1/4 cup butter or margarine
Batter
2 cups (8 1/2 ounces) All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar or Splenda
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries, well drained
Preheat to 375 degrees.
Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries. Pour into 9″ cake pan.
Topping: In the bowl you emptied the flour from, mix the sugar, flour and cinnamon in a small bowl. Cut in the butter.
Sprinkle the topping over the batter and bake for 35-45 minutes, or until toothpick is clean. Cool and invert onto a pretty plate or just dive right in!
