Over the last few weeks I have been seeing a few really nice looking blueberry buckles and I just had to make one while the fresh local blueberries were still in season. I am not really sure why it is called a buckle but what caught my attention was the full two cups of blueberries in it! The next thing that I liked about it was the crumb topping of course. I made a few changes to the recipe including replacing half of the flour with whole wheat flour to make it a bit healthier and replacing some the sugar with maple sugar both in the cake and in the crumbs. Maple and blueberries go so well together that I could not resist working some maple into the recipe. The maple blueberry buckle was as easy to make as mix and bake and it turn out amazingly well. The cake was nice and moist and light and fluffy and just packed with blueberry goodness. I am not really sure if you could fit any more blueberries into this cake but that's what makes it so good. The maple went really well in the buckle bringing an amazing aroma and flavour that finished it off perfectly. I practically inhaled the first slice but luckily there are a few more slices for breakfasts during the week.
Blueberry Buckle
(makes 6+ servings)Printable Recipe
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter (room temperature)
1/2 cup sugar
1/4 cup maple sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup maple sugar
1 teaspoon ground cinnamon
1/4 cup butter (melted)
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter (room temperature)
1/2 cup sugar
1/4 cup maple sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup maple sugar
1 teaspoon ground cinnamon
1/4 cup butter (melted)
Directions:
1. Mix the flours, baking powder and salt in a large bowl.
2. Cream the butter and sugars.
3. Mix the egg and vanilla into the butter mixture.
4. Mix the flour mixture and milk into the butter mixture.
5. Fold in the blueberries.
6. Pour the batter into a greased 10 inch spring form pan.
7. Mix the flours, sugars, cinnamon and butter in a bowl until crumbs form.
8. Sprinkle the crumbs on top of the cake.
7. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 60-70 minutes.
1. Mix the flours, baking powder and salt in a large bowl.
2. Cream the butter and sugars.
3. Mix the egg and vanilla into the butter mixture.
4. Mix the flour mixture and milk into the butter mixture.
5. Fold in the blueberries.
6. Pour the batter into a greased 10 inch spring form pan.
7. Mix the flours, sugars, cinnamon and butter in a bowl until crumbs form.
8. Sprinkle the crumbs on top of the cake.
7. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 60-70 minutes.
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Blueberry Maple Pecan Cinnamon Buns
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