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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