Yankee Blueberry Buckle
Warm, tender, and bursting with fruity flavor, the Yankee Blueberry Buckle is a classic New England dessert that perfectly blends juicy blueberries with a buttery, crumbly streusel topping. This easy-to-make treat features a moist cake base infused with vanilla and a hint of cinnamon, paired with a golden-brown, sugar-laden topping that delivers the ultimate comfort-food experience. Ideal for family gatherings or summer brunches, this dessert transitions seamlessly from breakfast indulgence to after-dinner delight. Whether served fresh from the oven with a scoop of creamy vanilla ice cream or enjoyed on its own, this blueberry buckle will quickly become a household favorite for its nostalgic charm and irresistible flavor.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 2 cups blueberries (fresh or frozen)
- 0.5 cups light brown sugar
- 0.3 cups all-purpose flour (for topping)
- 1 teaspoon ground cinnamon
- 0.25 cups unsalted butter (cold and cubed)
Instructions
Preheat your oven to 375°F (190°C). Grease and flour an 8x8-inch baking dish, ensuring it is well-coated to prevent sticking.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, cream together 0.5 cups of softened unsalted butter and 0.75 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and 1 teaspoon of vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with 0.5 cups of whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in 2 cups of blueberries, being careful not to crush them. Spread the batter evenly into the prepared baking dish.
To make the streusel topping, combine 0.5 cups of light brown sugar, 0.3 cups of flour, and 1 teaspoon of ground cinnamon in a small bowl. Cut in 0.25 cups of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake the buckle in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Allow the buckle to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
