Blueberry buckle

My friend Carrie Witkop is well known in our neighborhood for a number of things, like riding her bike everywhere she goes, even if it’s only one block, often with her skinny mutt Tasha trotting behind her, organizing neighborhood musicals over the holidays, and getting us all behind her political activism for pedestrian safety and better schools.  She is also renowned for her beautiful and delicious pies and breads, which she brings to neighborhood gatherings.

In the summer, her friends, along with her husband and three sons, eagerly await blueberry season so she will make her famous blueberry buckle, which is a decadent coffee cake that is loaded with blueberries and has a buttery crumb topping. Carrie has agreed to let me share her fabulous recipe here so you can make it for your friends and family, too.

Unbaked buckle

 

 

Recipe: The Famous Blueberry Buckle

  • Prep Time: 25 min(s)
  • Cook Time: 45 min(s)
  • Total Time: one hour and 10 min(s)
  • Servings: 12

Blueberry Buckle is a summer favorite.

Ingredients

    • 1 1/4 cups sugar, divided
    • 1/2 cup softened butter, divided
    • 1 egg
    • 1/2 cup milk
    • 2 1/3 cups flour (use ½ whole wheat, if desired), divided
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2 cups fresh blueberries (or use frozen, thawed and well drained)
    • 1/2 tsp. cinnamon
    • 1/4 cup oats

Instructions

    Preheat the oven to 350 degrees. Spray a 9 x 13 metal or glass baking dish with nonstick cooking spray.

    In a mixing bowl, beat together 3/4 cup sugar, 1/4 cup butter, and the egg. Mix in the milk, then 2 cups flour, baking powder and salt until the batter is well combined (it will be very thick). Fold in the blueberries until just combined, and transfer the batter to the pan.

    By hand in a medium bowl, combine 1/2 cup sugar, 1/3 cup flour, ¼ cup oats, ½ tsp. cinnamon, and ¼ cup butter, using your fingers to mix in the butter if necessary, until the mixture is crumbly. Sprinkle the mixture over the batter in the pan.

    Bake it, uncovered, for 40 – 45 minutes until a toothpick just comes out clean. Let it cool and cut it into squares to serve.

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