This Blueberry Buckle Cake Will Become Your Sunday Staple, You've Been Warned

There are few things that bring a larger smile to my face than blueberry buckle cake. My mom would make this for special occasion breakfasts — Saturdays with family, birthdays, or when we’d have a friend sleepover the night before. Blueberry buckle cake is a simple indulgence that everyone loves to dig their fork into. 

Just thinking about it makes me grin.  

I made this delightful coffee cake-like dish a couple of weeks ago, preparing for a battle royale in my kitchen similar to the one caused by Grandma’s cinnamon rolls. Instead, I was met with some quick mixing, a wash on fresh berries, a snap of the fingers crumb topping and boom! the cake was in the oven. 

Before we go any further, I think it’s time to answer the question looming at the forefront of your mind: What the heck is a buckle cake? 

Valid. 

A buckle cake is really just a coffee cake with a scattered crumb topping; this topping “buckles” (creates a cracked surface) while baking. 

Questions? Thoughts? Concerns? Excellent, let’s move along. Here's what you need for your new favorite breakfast dish. 

Cake: 

2 cups all-purpose flour 

3/4 cups sugar 

2 1/2 teaspoon baking powder 

3/4 teaspoon salt 

1/4 cup shortening (I didn't have any, so I just used butter that I melted - worked like a charm) 

3/4 cup milk 

1 egg

2 cups fresh blueberries (you can use frozen, but you shouldn't) 

unnamed (4).jpg

Alright, let us begin with the baking fun. This is the easiest thing you'll do. I promise it's a breeze and a half, with time to sip your tea and read that mindfulness book your mom sent you. 

1. Preheat the oven to 375 degrees. Grease your casserole dish (with butter, highly suggest). 

2. Mix flour, sugar, baking powder, salt, shortening (or butter!), milk, and egg. Beat this mixture until it's completely blended. The consistency is going to be thick, but you may have to add a wee bit of water to help you mix it easily. Not too much though - your consistency should still be pretty thick. 

3. Fold in your delightful fresh blueberries. YUMMO. Add extra if you're feeling it. 

4. Spread this mixture into your greased dish. Now we get to add some extra yums. 

Crumb topping: 

1/2 cup sugar 

1/3 cup all-purpose flour 

1/2 teaspoon cinnamon 

1/4 cup butter, softened 

5. OK, mix this all up until it's nice and crumbly. Add it to the top of your mix that's already in the pan. 

6. Bake this for 45-50 minutes. Use the toothpick test to check when it's done. 

Now, let us glaze. 

Glaze: 

1/2 cup powder sugar 

1/4 teaspoon vanilla extract 

A smidge of hot water

7. Mix this until you are able to drizzle accordingly. 

8. Drizzle this mixture on top of the freshly baked buckle cake. 

9. Squeal with joy, pour a cup of coffee, eat. 

Have you squealed with joy yet? If you haven't, I'll wait. 

Alright, good now? 

This blueberry buckle cake is SO! STINKIN! EASY! I promise it's a win-win for everyone involved. It's not like a crazy heavy coffee cake, and if you want to make it a little less sweet (I don't know why, but to each their own) just ease off the glaze. If you're looking for a sugar high, double down on the glaze. 

If you want to change it up, add some lemon curd to this bad boy. Don't love blueberries? Substitute strawberries. All the things you can do with this basic cake - it's exciting and overwhelming and YAY CAKE! You see my point. 

There's something about a fresh breakfast cake on a weekend morning that brings everyone together. It wakes up children and adults alike, rubbing their eyes as they emerge from their bedrooms with the hope of something tasty. It's holiday mornings, birthdays, or the easiest way to say "I love you" without actually speaking those three little words. Never underestimate the power of a buckle cake. 

XO


FoodLily MoeComment