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A slice of blueberry buckle with layers of blueberries and a crumb topping of butter, flour, sugar, cinnamon, and ginger
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5 / 6 votes

Blueberry Buckle

This blueberry buckle is like a giant muffin bursting with fresh blueberries and topped with a sweet, buttery crumble spiced with cinnamon and ginger.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 552

Equipment

  • 8-inch springform pan

Ingredients

For the crumb topping

  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • 6 tablespoons unsalted butter, softened

For the cake

  • 1 stick unsalted butter, softened, plus more for the baking dish
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 pint wild or regular blueberries, picked over, washed, and dried
US - Metric

Instructions

Prepare the oven and pan

  • Heat the oven to 350°F (175°C). Butter an 8-inch (20-cm) springform pan and line the bottom with parchment.

Make the crumb topping

  • Stir the flour, sugar, spices, and salt together in a bowl. Add the butter and work it with your fingers, pinching and rubbing, until it's completely incorporated and the crumbs hold together when you pick up a handful and squeeze.

Make the cake

  • Cut the butter into pieces and drop them into a large bowl. Beat with a standing or electric mixer for a minute or two until lightened somewhat. With the mixer running, pour in the sugar and continue to beat until very light and fluffy. Add the eggs and beat well.
  • In another bowl, combine the 2 cups flour, baking powder, baking soda, and salt. With the mixer on low, mix in a third of the flour, then half the sour cream, then another third of the flour and the rest of the sour cream. Mix in the remaining flour and then the vanilla. Turn the mixer to medium-high and beat for about 30 seconds.
  • Toss the blueberries with the remaining 2 tablespoons flour and use a spatula to gently fold them into the batter. Scrape into the springform pan and smooth out the top.
  • Assemble the buckle
  • Pick up a handful of the crumbs and squeeze, then break them over the cake into unevenly sized large and small crumbs. Continue until you've used up all the crumb topping and the cake is completely covered.
  • Slip the cake into the oven and bake until the tips of the crumbs and any exposed crust should be golden brown, and a toothpick inserted in the center should come out clean (a crumb or two clinging to the toothpick is fine), about 1 hour and 10 minutes.
  • Place the pan on a rack to cool. When the buckle is cool enough to handle, release the sides of the springform and then lift the buckle off the base and peel off the parchment. (You'll need to balance the cake in your hand and juggle it a bit while you peel off the paper, but that shouldn't be a problem.) Serve warm or at room temperature.

Nutrition

Serving: 1portion | Calories: 552kcal | Carbohydrates: 78g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 309mg | Fiber: 3g | Sugar: 40g