Blueberry Buckle

This is the blueberry buckle I grew up on.

According to Epicurious.com, a buckle is a cake where the batter rises above the fruit, “buckling it” while it cooks. It’s a really quick and simple cake to make.

A note on fruit
If you use whole, fresh blueberries, you’ll get a nice white cake studded with gooey berries. If you use frozen berries, you’ll get a cake that’s more of a mottled purple and white. They taste just about the same. The latter is just a little, um, startling—if you’re not expecting it.

Blueberry Buckle

3/4 cup white sugar
1/2 stick butter
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries, fresh or frozen

Preheat your oven to 375 degrees. Grease a 9-inch cake pan and set aside.

Start by softening the butter a little, then mixing it with the egg and sugar. Add in the milk, flour, baking powder, and salt. At the very end, fold in the blueberries.

Pour batter into cake pan and bake at 375 degrees for 45-50 minutes, or until the top is golden brown and a toothpick, when inserted, comes out clean.

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Copyright 2008 The Hungry Mouse™/Jessica B. Konopa. All rights reserved.

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