Blueberry Buckle

Blueberry Buckle


Due to their intense color, balanced flavor and unique texture, blueberries are my favorite fruit for baking and when it comes to baking you can’t beat a buckle. If you look “buckle” up in a decent dictionary, right after the bit about the thing at the end of a belt, you’ll see the verb form: “to bend, warp, bulge or collapse.” Read on and you may find: “an early American form of coffee cake, usually baked with fresh fruit.” Although I may be a loyal cobbler fan, I think it’s high time Americans rediscover the art of the buckle.

Blueberry Buckle
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FOR THE TOPPING
  1. 3 1/2 ounces sugar
  2. 1 1/2 ounces cake flour
  3. 1/2 teaspoon nutmeg, freshly grated
  4. 4 tablespoons unsalted butter, cubed and chilled
FOR THE CAKE
  1. 9 ounces cake flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon ground ginger
  5. 4 tablespoons unsalted butter, left at room temperature for 30 minutes (or until instant-read thermometer stuck into the middle reads about 60 degrees F)
  6. 5 1/4 ounces sugar
  7. 1 large egg
  8. 1/2 cup whole milk
  9. 15 ounces fresh blueberries
MAKE THE TOPPING
  1. Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep "forking" until the mixture has a crumb-like texture. Set aside. (Note: If you have a pastry cutter, now's the time to use it.)
MAKE THE CAKE
  1. Heat the oven to 375 degrees F. Spray a 9-inch square GLASS baking dish with nonstick cooking spray and set aside.
  2. Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  3. Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low (or "stir" on a Kitchenaid) and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
  4. Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  5. Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.
Notes
  1. Makes: 1 (9-inch) Cake
ALTON BROWN https://altonbrown.com/
Alton Brown's Blueberry Buckle Recipe

44 Comments

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  1. 1
    David Riffo

    Made it with fresh Oregon blueberries picked in my front yard. I have made it twice and taken to gatherings with resounding success. I omit the topping-too much butter and sugar for me-and serve it wit fat-free vanilla Greek yogurt in place office cream wit a few fresh blueberries for garnish.

  2. 2
    Mina

    this turned out awesomely yummy…i did however put less nutmeg than in the recipe since i dont really like its taste much…ill definitely make it again

  3. 6
    Paula

    Made this today. Quick, easy recipe. Directions very easy to follow. The smell while it was baking was unbelievable. We could hardly wait the 30 minutes to cool. Delicious and great. I like the comment someone made to switch out peaches. I’m gonna try that next time. This gets a big YUM!

  4. 9
    Ben

    This is a fave for when my partner asks me to bake something that she can bring to her office team meetings. I pull back on the nutmeg and add ground cardamom and orange zest to the batter. The additions amp up the fruitiness of the berries and lends some surprise to a New England classic.

  5. 10
    Chris Shelton

    Think twice about using so much nutmeg in the topping. It simply overpowers everything. Next time I’ll probably use 1/8tsp. I’ll definitely do brown sugar for the topping. And prepare for a longer bake than specified. I’m at sea level and it took right at an hour at a true 375 to get it to rise, set, and brown properly.

  6. 11
    Bud Johnston

    2 Questions: 1- Is the C-206 I saw you loading and toddling around in your personal ride?
    2- is there a good way to keep blueberries from bleeding into custard or cake?
    I am watching your paillard issue on cooking channel. For the price of the stainless mushroom you can go to Harbor Freight and pick up two 2 lb “no bonce” hammers. After some possible seam clean-up, pounding meat, using a pan, is a doodle. Very multi-tasking too. pound tent stakes, adjust the fit of building projects, and knock a dent out of the front fender of your Beemer. The color will also create a bright spot in the kitchen. Another meat pounder I used for years, is an 8″ cast iron cook stove lid. another multi-tasker. Weigh down brining items, great paper weight & door stop, and use it to dissipate heat between the flame and tender cooking. One can even use it as a mini-griddle Keep on keeping on.

  7. 12
    A. Cleary

    Got up early and made this before the temps rose to the high 90’s! Was planning to serve it for dessert tonight, but I’m not sure it’ll be around that long! Must. not. pig. out!! The seasonings are absolutely spot on!

  8. 13
    Jordan

    So I tried this one today! Delicious!
    However, I did not have blueberries but blackberries
    It turned out very good actually!
    I wish you could have it saved in cups instead of grams that was tricky for me!!!! Thank you Alton 🙂

  9. 14
    Rebecca Tinker

    You’ll want to find an empty cereal box and hid this from the kids! I’ll never make cobbler again … (I added the zest of one lemon)

  10. 15
    Saltier Bit

    Left out the ginger and nutmeg, and replaced the blueberries with 1/2 cherries and 1/2 semi-sweet chocolate.

    For the topping, using the fork to mash everything together got tiresome, so I reached in with two clean hands and used my fingertips.

    Don’t have a glass 9×9 pan, so I used the metal one I already have.

    Turned out great!

  11. 18
    Carol

    My mom made buckle when I was a kid and now I make it for my family. I like that it’s not too sweet. It’s one of my favorite parts of summer!

  12. 19
    Lori

    Absolutely delicious addictive buckle. I used AP flour and 1% milk (it was all I had) Blueberry quantity is huge, bu what a wonderful cake. So good with my morning coffee; who needs breakfast?

  13. 21
    Kirstin Contreras

    Because of food allergies, I made this using egg, dairy, and wheat substitutes: canned pumpkin for egg, coconut oil and a little palm oil shortening for butter, coconut milk, and a sorghum flour/brown rice flour/tapioca starch blend for the cake flour.
    It is totally delicious. I think the specificity of the directions helped.

    • 22
      gabriela

      Thank you for you commenst on the no wheat buckle, I’m celiac and want to make this, my mom had a very old recipe from an english cookbook for this without the fruit, it never cooked right but it was delicious.

  14. 23
    Cynthia

    Ana i have never laughed so much in my life, thanks i think eggs are usually a standard size unless its an ostrich, duck or quail egg. 🙂

  15. 24
    Ana

    Sounds delish,but I’m disappointed there wasn’t a weight provided for the egg. How do we know what size egg to use?

    • 25
      Meghan

      The ingredients list specifies to use a Large Egg. AB also often specifies that it be a Large Chicken Egg. The default in American recipes is to use a Large Egg. If they intend for you to use Medium or Extra Large then that will be stated clearly.
      Per the American Egg Board, aeb.com, a Large Egg is approximately 2 ounces.

        • 27
          Meghan

          Thank you Fred, I got the joke the first time around. I submitted a factual answer for novice cooks who may have the same thought as a legitimate question. Serious answers to silly questions do not lessen the humor in the latter.

    • 28
      Tammy

      Usually in recipes it is a large egg unless specified. And large eggs are usually a specific weight so that’s probably why there is no weight given.

  16. 29
    Lauren

    There are estimations for ounce to cup, but they aren’t universal. Converting weight to volume requires the specific density of what you’re working with. I would recommend getting a scale, because your baking with come out more consistently using weight.

  17. 30
    Roberta Veluci

    I love the simplicity of this cobbler. I am going to try to make it – I just prefer when all measurements are in similar units – cups, spoons, or in the metric system !
    Please visit my Yoitube Channel for my Brazilian take on some International recipes. My FB and YouTube is “The Brazilian Nit Food Diary”.

  18. 31
    Sophia

    Use brown sugar in the topping & add some cinnamon to the buckle. I did this to my mother-in-law’s recipe, & it’s better that way. (don’t tell her.)

  19. 33
    Adriana

    I live in Fort Huachuca just moved here not to long ago. My question is its hot, dry in high elevation over 5,000 ft. What do I need to do to improve my stuff sucks when I bake here. 🙁

  20. 37
    Eric

    While I love blueberries, I have a relative or two that do not care for them. The reasons behind this are yet to be discovered by scientists. Do you have alternate fruit substitution?

    • 38
      Mike

      These are amazing with any fruit, peaches, blackberries, strawberries, even sweetened rhubarb. the batter is so versatile.

  21. 42
    Charlotte Lyden

    When I saw this blueberry buckle Laney’s about buckled it looks so yummy no pun intended I just happened upon your site I will continue to follow happy 4th

  22. 43
    Menas

    I’ve been making this recipe every summer for the past 8 years, and it always comes out great! The combination of blueberry and ginger is very unique and adds an interesting flavor to breakfast.

  23. 44
    Holly

    Yum! I know this at “kuchen.” My mom has a bit of a German background. Your recipe evokes some serious opportunity for addictive consumption and, I agree, bring on Happy Buckle Day! Milk or some expresso goes well!

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