I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
A buckle is sort of like a coffee cake, with a streusel topping that looks "buckled" in the pan. I've never really seen a buckle that wasn't blueberry before...
Preheat oven to 375 degrees, and grease a 9x9 glass baking dish.
Make the Cake:
Sift together flour, baking powder, salt and ginger into a bowl. Cream butter and sugar in a separate bowl until light and fluffy. Add egg to creamed mixture, and beat until incorporated.
Add about 1/3 of the flour mixture to the creamed mixture, and mix until combined. Then add about 1/3 of the milk and combine. Repeat two more times, alternating between the dry and the milk. When combined, gently fold in the blueberries, then transfer to the baking dish.
Make the Topping;
In the bowl that had the flour mixture, combine the sugar, flour, and nutmeg, and stir to combine. Work the chilled butter in with two forks, mixing until it has a crumb-like consistency. Alternatively, use the food processor. A couple of pulses should do it.
Sprinkle the topping on top of the cake batter.
Bake at 375 for 38 minutes, or until golden colored. Allow to cool at least 15 minutes before serving.
Because flour varies a lot from maker to maker and day to day, and blueberries as the season progresses, it’s best to weigh these rather than measure by volume. It will usually be around 3 C of blueberries, though.