Crumbly Delicious Blueberry Buckle

We have had such beautiful weather so far this year, unlike the typical 100 and up degree weather that we usually have. It has been perfect for baking and berry picking.. but alas, the berries at the local farm have faded and given their last bounty. I'm so glad that our grocery produce stalls are still full with these blue beauties, I think this gem has to be my favorite fruit of all!

This is a simply delicious recipe adapted from The Barefoot Contessa's Blueberry Crumb Cake.
It tasted just like you would think a moist coffee cake would, with lots of blueberries and cinnamony sugar goodness on top..
only to be enhanced by a scoop (or two) of vanilla ice cream.

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners' sugar.

2006, Barefoot Contessa at Home


Joanne said...

I am so sad that the fresh produce seems to be done for as least the street vendors are still selling fresh and cheap that I can make this buckle! It looks delicious.

bellini valli said...

The streusel topping gives this our much loved cinnamon fix. I would love this as a breakfast food group too. Blueberries are an all time favourite and at their peak here in BC.

The Food Hunter said...

This looks great and I just bought a bunch of blueberries. Sounds perfect to me.

Proud Italian Cook said...

I would love a slice of this with that cappucino on your header Laurie. I wonder why they call it buckle, I should Google it!

Cynthia said...

Oh Laurie, let's have a cup of tea with generous slices of this cake!

Megan said...

Looks wonderful as usual! I wouldnt turn down a slice of this for anything! Give me two scoops!

Lori Lynn said...

That does sound great. Love how you photographed it with the pretty tea towel. Summer has been cool, not complaining...

Foodessa said...'s finally time for our Quebec blueberries to grace our tables. This cake sounds wonderful. Beautiful capture of this rustic dessert ;o)

Thanks for sharing and flavourful wishes,

Brad said...

Yum, Blueberry Buckle was my fav type of baby food (so my mom tells me). Thanks for the recipe!