📝 About This Recipe
A quintessential New England treasure, the Buckle is a charming cross between a moist butter cake and a fruit cobbler. As the cake rises in the oven, the weight of the fresh berries and buttery streusel causes the surface to 'buckle' and fold, creating a rustic, craggy landscape of flavor. This version features a tender, lemon-scented crumb and a generous spiced crumble that offers a satisfying crunch against the bursting, jammy fruit.
🥗 Ingredients
The Cake Batter
- 1/2 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 1 Large egg (at room temperature)
- 1 teaspoon Vanilla extract (use high-quality pure extract)
- 1 teaspoon Lemon zest (freshly grated)
- 2 cups All-purpose flour (spooned and leveled)
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup Whole milk (room temperature)
The Fruit Filling
- 2 1/2 cups Fresh Blueberries (rinsed and dried thoroughly)
- 1 tablespoon All-purpose flour (to toss with berries)
The Streusel Topping
- 1/2 cup Light brown sugar (packed)
- 1/3 cup All-purpose flour
- 1/2 teaspoon Ground cinnamon
- 1/4 cup Unsalted butter (cold, cut into small cubes)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9-inch square baking pan or a 9-inch springform pan with butter or non-stick spray.
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2
Prepare the streusel topping: In a medium bowl, whisk together the light brown sugar, 1/3 cup flour, and cinnamon. Use a pastry cutter or your fingers to work in the cold cubed butter until the mixture resembles coarse crumbs. Set aside in the refrigerator.
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3
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This prevents the berries from sinking to the very bottom of the cake.
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4
In a large mixing bowl, cream together the 1/2 cup of softened butter and 3/4 cup granulated sugar using a hand mixer or stand mixer on medium-high speed for about 3 minutes until light and fluffy.
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5
Add the egg, vanilla extract, and lemon zest. Beat until well combined, scraping down the sides of the bowl as needed.
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6
In a separate medium bowl, whisk together the 2 cups of flour, baking powder, and salt.
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7
With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
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8
Gently fold in the floured blueberries using a rubber spatula, being careful not to crush the fruit.
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9
Spread the thick batter evenly into the prepared baking pan. The batter will be quite stiff, which is necessary to support the fruit and topping.
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10
Sprinkle the chilled streusel topping evenly over the surface of the batter, covering it from edge to edge.
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11
Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
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12
Remove from the oven and allow the buckle to cool in the pan on a wire rack for at least 20 minutes before slicing. This allows the fruit juices to set.
💡 Chef's Tips
Always use room temperature eggs and milk to ensure the batter emulsifies perfectly for a tender crumb. If using frozen berries, do not thaw them first; toss them in flour while frozen and expect to add 5-10 minutes to the baking time. Check the buckle at the 35-minute mark; if the streusel is browning too quickly, tent the pan loosely with aluminum foil. For a deeper flavor, try browning the butter for the cake batter and letting it solidify before creaming it with the sugar. Ensure your baking powder is fresh, as it provides the lift necessary to create the 'buckled' appearance.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality Madagascar vanilla bean ice cream. Drizzle a light lemon glaze (powdered sugar and lemon juice) over the top for extra brightness. Pair with a hot cup of Earl Grey tea or a robust dark roast coffee to balance the sweetness. Top with a dollop of lightly sweetened whipped cream and a few fresh mint leaves for a beautiful presentation. Serve as a decadent brunch side alongside savory items like thick-cut bacon or a vegetable quiche.