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Blueberry buckle

10
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
Yes, while a single bite of this delicious dessert may just make your knees buckle, that is not how the recipe got its name. Unlike a crisp with its crunchy streusel crust or a cobbler with its biscuit topper topping a fruit base, a buckle is a time-honored recipe, similar to a coffee cake, that fuses cake batter and fruit together beneath a crumbly streusel topping. The dessert got its name because the topping buckles and cracks from the weight of the dense batter sinking to the bottom of the pan as the cake bakes. Berries are the most commonly used fruit, but just about any fruit you like will work beautifully here.

Ingredients

All-purpose flour

1 cup(s)

Baking powder

1 tsp

Ground cardamom

½ tsp

Table salt

¼ tsp

1% low fat buttermilk

½ cup(s)

Sugar

½ cup(s)

Egg

1 large egg(s)

Canola oil

2 Tbsp

Unsalted butter

2 Tbsp, melted

Blueberries

2 cup(s), (about 1 pint)

All-purpose flour

3 Tbsp

Sugar

2 Tbsp

Canola oil

1 Tbsp

Ground cinnamon

½ tsp

Instructions

  1. Preheat the oven to 375°F. Spray a 1 1⁄2-quart baking dish with nonstick spray.
  2. To make the filling, whisk together the flour, baking powder, cardamom, and salt in a large bowl. Whisk together the buttermilk, sugar, egg, oil, and butter in a small bowl until blended. Add the buttermilk mixture to the flour mixture, stirring just until moistened. With a rubber spatula, gently fold in the blueberries. Spoon into the baking dish.
  3. To make the topping, stir together the topping ingredients in a small bowl; sprinkle evenly over the filling. Bake until browned and bubbly, about 45 minutes. Let cool on a rack about 20 minutes. Serve warm or at room temperature. Yields 1⁄8 of buckle per serving.

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