Starts Out Looking Like The Moon

August 8, 2010

Print Friendly
Blueberry Buckle Like the Moon

Blueberry Buckle Like the Moon

And ends up tasting like Heaven.

Blueberry Buckle

Blueberry Buckle

The last time I visited my parents, I got to looking through one of my mother’s recipe binders.  She has all manner of cookbooks, recipe books, supermarket check-out round-ups and community recipe-exchange books—all of which I love to look through….but the binders are *the* best.  And there are two. Marked simply, Savory and Sweet.  This is where, about a dozen years ago, she put all her newspaper cut-outs, old recipe-box cards, recipes from friends, soup-can labels, doctor’s office waiting room rip-outs and her own handwritten-on-the-back-of-my-father’s-old-school-stationary recipes.

Flipping through these pages is like flipping through my childhood.  Oooh: there’s my grandma’s tomato-soup cake. Oooh:  there’s Great-Aunt Ferdinand’s Whoopie Pie Recipe in her spidery 1890’s school-girl scrawl.  Oooh:  there’s the Date Nut Cake recipe written out by my older sister when she was in the loopy-curli-cue handwriting stage.  It’s just so much fun.  The recipes and the memories.

I get caught up with different recipes at different times.  And the one that stopped me in my tracks this read was “Blueberry Buckle Cake”.  I don’t think I’m the only one this happens to…but when I read the word “Buckle”, it literally makes me drool a little.  Way in the back of my mouth.   (Only when it comes to a recipe title, though, don’t worry.  I don’t sit there drooling at the descriptions of belts or anything….*smile*)

Icy Blueberries for Buckle

Icy Blueberries for Buckle

There’s just something about it:  Blueberry Buckle.  So rustic, so promising… it’s Pavlovian.  I want it.  Now.  And I remembered that I had some of last year’s blueberry crop in the freezer, knocking on the door of this year’s crop (as it was the height of blueberry season and I was about to start laying in my stock to get me through the rest of the year)  so I had a great excuse (have to make room in the freezer, have to make room, have to) to push dinner back an hour and get this in the oven for the night’s dessert.   I love it when I get to satisfy my “Now” cravings.  Love it.  *smile*

I couldn’t remember the last time I had made it…(I’ve made buckles, but not this, my-mother’s handwritten Blueberry Buckle Cake)….or even the last time she had, so I couldn’t remember exactly what it tasted like.  This allowed me to read the recipe and think about how I would tinker with it…should I add an extra egg?  How about some vanilla?  I often add vanilla—even just a 1/2 teaspoon or so—to recipes that don’t call for it….just to round out the flavor a bit….and on this I went back and forth on.  Even at one point going so far as to pull out the bottle and grab a measuring spoon…but in the end I held back and left it out.

Blueberries and Batter for Buckle

Blueberries and Batter for Buckle

And am I glad I did!  Because when I served it that night after dinner, still slightly warm, I found out/remembered what my mother’s Blueberry Buckle Cake tasted like:  An ever-so-slightly-sweet biscuit.  With fruit.  Had I added the vanilla, it would’ve tamped down the biscuit-y-ness of this….and that would’ve been sad. Very sad, cause this was oh-so-YUM!–just as it is.

Let me say it again: Yum!  This is my kind of dessert.  Carolyn’s too.  We both enjoy less-sweet desserts, me especially….and we love, love, love biscuits….so to give us a cake that tastes gloriously of biscuits with just a hint of sweetness and call it dessert?  We fell in love.  And promptly had seconds, despite the huge dinner we had just finished.  Seriously, I’ll never go back for that third ear of corn when I know this is coming up next.  Never.

Blueberry Buckle with Struesel

Blueberry Buckle with Struesel

As I said, to me, this tastes like a biscuit gone to the fruit-n-slightly-sweet side, so feel free to play around with it.  My favorite way to eat it is completely cool and unadorned….but you go ahead.  Serve it warm with a scoop of ice cream (if you’re the kind of person who likes that sort of thing)….with a bit of clotted cream (if you’re feeling fancy – a biscuit is close to a scone after all)….with a bit of cream poured over top (if you’re feeling a little bit country)….a dollop of whipped cream (like you need an excuse)…or a nice, fluffy dollop of cool whip (cause sometimes it’s there and, well,  you should).

Hunk o' Blueberry Buckle

Hunk o' Blueberry Buckle

Blueberry Buckle

For the cake:
2 cups AP Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Sugar
4 Tablespoons Butter, softened
1 Extra-Large Egg
1/2 cup Milk
2 cups Blueberries (fresh or frozen)

For the Streusel Topping:
1/2 cup Sugar
1/3 cup AP Flour
1/2 teaspoon Cinnamon
4 Tablespoons Butter, softened

Make the cake:
Preheat oven to 375 degrees.

Grease a 9×9 baking dish.  Line with parchment if you’d like a softer crust.

In a small bowl, whisk together the flour, baking powder and salt.

In a medium bowl, cream the butter and sugar together.  Add the egg, mix until well-combined.

Add the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour mixture.

Fold in the blueberries, then spread batter into the prepared pan.

Make the topping:

In a small bowl–I just re-use the dry ingredient bowl here–use a fork to mix the sugar, flour and cinnamon together.  Then use that same fork to mash the butter into the mixture until clumps form.  Sprinkle the topping over the cake.

Bake the cake for 40-45 minutes, or until a tester in the middle comes out just about clean. (One or two moist crumbs are ok.)

Let cake cool in pan.

In keeping with the rustic-ness of the name (Buckle!) I tend to bring this right to the table in the pan and serve from there.  It’s good still fairly warm (do give it a few minutes to firm up though before diving in), slightly warm or room temperature.

Share
Filed Under: Dessert, Mixed-Bag, Recipe, Sweet

{ 2 comments… read them below or add one }

Regina August 18, 2010 at 1:53 am

I am making your buckle this week! Absolutely!

Regina August 18, 2010 at 9:22 am

Blueberry Buckle is happening NOW!

Leave a Comment

Previous post:

Next post: