A few days ago I dug up my Mom's recipe for Blueberry Buckle. I know lots of people out there probably have some version of this crumb topped coffee cake style cake chock full of fresh blueberries.
When I was little my Mom often made a double batch (13x9) of it early in the morning before the house heated up in the dog days of Summer.
Good news was it would fill the house with amazing, wake you up from a sound sleep aromas, bad news was this meant we were having friends to the beach club for dinner and would have to wait until dark to get a piece of the buckle.
So worth the wait!
When blueberries get big and sweet and always seem to be on sale at the grocery is when I remember the buckle. This year it took my college roommate's text asking for the recipe to jog my memory. Thanks Amy for having fond memories of me serving Blueberry Buckle to you at our beach club!
While I haven't been doing a lot of made-from-scratch baking lately I still stand behind my motto (which was handed down from my Mom) that its SO worth the bit of extra time it takes to skip the mix and bake from scratch.
So here is my Mom's version.
Betty's Blueberry Buckle
Mix dry in a medium bowl and set aside:
2 c. flour
2 teaspoons baking powder
1/2 teaspoon salt
Using a mixer cream together:
1/4 c. unsalted soft butter (that's a half a stick)
3/4 c. sugar
1 large egg
After above ingredients are combined and mixed thoroughly alternate adding milk and dry mix to the mixer bowl to incorporate it all. I usually split each into half...so 2 hits of milk and 2 hits of dry.
1/2 c. milk
Remove from mixer and gently fold (by hand) in a pint of fresh blueberries.
Pour/spread into a greased 8" glass square Pyrex dish.*
Mix the following together in a medium bowl using 2 forks or a pastry blender.
1/4 c. butter (1/2 stick)
1/2 c. sugar
1/2 teaspoon cinnamon
When it resembles chunky sand spread evening over the batter.
Bake at 350 for 1 hour.
*this recipe happily doubles...use a greased 13 x 9 Pyrex.
We are partial to a la mode.