Blueberry Buckle


I have always been tempted to bake desserts with berries that are not native to our country. To some extent we see plenty of Strawberries, plums, peaches, nectarines , apricots but Black berries, rasp berries and blueberries are not available except in the dry form in stores stocking baking ingredients. These are exorbitantly priced though plums and peaches seem to be more reasonably priced.

However the curiosity of baking with such berries was always at the back of my mind so I decided on blue berries.

The next toughest part was deciding what to bake and I wasn't contented with baking a cake as that seemed very ordinary and I have tried it many times. Such times am always driven to only one site that I completely rely upon . Who else!  but Martha Stewart where your quest for the perfectly baked goodies end with such easy recipes that even a first timer cannot go wrong. After scouring for some dozen recipes or so I finally nailed  it!  This one one definitely looked a winner.

The next toughest was choosing the  right recipe. Easier said than done. With names sounding like Crisp, Crumbles, Betty, pandowdy, Buckle , Cobblers and many more . There are  various names such as cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. All are  simple variations of cobblers, and they are all based on seasonal fruits and berries. Baked goods relied upon readily available simple ingredients at home and fresh fruits.

I have already tried some crisps, crumbles and cobblers too and very happy with the result.Buckle seemed like an intrigue. Have already read about it but I wondered why it was called so.

 Buckle as such the word means to bend, warp, bulge, or collapse" which,  is exactly what happens to a blueberry buckle as it bakes. That is because, during baking, the baking powder in the cake causes the buckle to rise. But with all those blueberries and streusel on top of the cake batter, the cake rises unevenly, thereby giving it that 'buckled' look..  Buckle is  also defined as  a popular New England dessert that’s made by adding berries or sliced fruit to a single layer of cake batter. During baking, the fruit sinks and the cake emerges from the oven with a “buckled” appearance.”

This seemed even more fun . I had zeroed in on my recipe! Buckle it was!I couldn't wait to see how the cake would finish.


Blueberries are native to North America  where people can pick their own and growing  called wild blueberries.   Then there are the cultivated berries which are much larger in size and lighter in color. Both types are wonderfully sweet with just a touch of tartness. 

 The taste alone will entice you to eat them  and their   health benefits are rich in antioxidants, high in fiber, high in potassium, and low in sodium. Look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

Buckle can also be made with dried berries which is what I used .
So here is the recipe  based on exactly the same by Martha Stewart except for the egg which I replaced with yogurt. http://www.marthastewart.com/317441/blueberry-buckle





Creaming butter and sugar well


Preparing the streusel
 Pour batter in a round spring form pan
 sprinkle the streusel topping all over.
































Ingredients: 



1/2 cup or 1 stick unsalted butter softened at room temperature. plus a little more for the pan

2 cups APF plus more for dusting.

1 1/2 tsp Baking powder

1/2 tsp salt

3/4 cup sugar

1 large egg    ( I used yogurt ) approx little more than 1 cup

 1tsp pure vanilla extract

5 cups wild or cultivated bluberries  ( I reduced the blueberries to 2 1/2 cups as that was the only quantity I had in stock)






Streusel topping:

1 cup all-purpose flour

1/4 cup packed light-brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

Method to prepare the streusel topping.



In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

Squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.


Method: To bake the Buckle



Heat oven to 350 degrees
Butter a springform pan and dust it with flour , removing the excess. Keep this aside.
In a bowl , sift the flour, baking powder and salt and set this aside.
Using either a mixer or with hand , cream butter and sugar well until light and fluffy.

Add egg ( yogurt) and vanilla beating till fully combined.

Add the flour mixture little by litle with milk and flour at a time and ending with flour mixture and fold in the bluberries.


Pour batter into the prepared pan and sprinkle the streusel topping all over the cake.

Bake until tester comes out clean, may take  around 60 minutes.

When the cake is done, transfer to a wire rack to cool completely.