I had a gorgeous pint of blueberries and wanted to use them for breakfast.  I make plenty of pancakes and waffles, so I decided to make a buckle to enjoy with coffee.  A buckle is cake-like and has a crumb topping.  It is called a buckle because the crumb topping crumbles and looks like it has buckled.  It is said that buckles emerged from the New England area.

The best thing about this recipe is that it’s flexible.  You can use other seasonings (I prefer cinnamon, but you could use something like cloves, or allspice, in moderation.)  You can also use other fruit you have on hand such as  blackberries.  Whatever fruit you decide to use, make sure it’s nice and ripe!  You could even add some lemon zest to the batter if you’d like a slight lemony flavor and aroma.  However, biased as I may be, I think this recipe is great as-is.


For the cake:
-2 Cups Flour
-1 teaspoon Baking Powder
-1/2 teaspoon salt
-1/4 teaspoon Cinnamon
-2 Ounces Unsalted Butter
-1/2 Cup Granulated Sugar
-1/4 Cup Brown Sugar
-1 Egg
-1/2 Cup Milk
-2 Cups Fresh Blueberries

For the topping:
-1/2 Cup Granulated Sugar
-1/3 Cup Flour
-1/4 teaspoon Nutmeg
-1/4 teaspoon Cinnamon
-2 Ounces Butter, chilled and cubed tiny

Preheat oven to 375F.  Grease a pan (I used a 9 inch tart plate, but a 9 inch glass baking dish will do) with cooking spray or butter.  In a medium bowl, mix together flour, baking powered, salt, and cinnamon.  In a separate bowl, beat together sugars, egg, and butter until creamy.  Add in milk.  Slowly add the dry mixture until incorporated.  Once well mixed, stir in blueberries by hand.  Pour into the baking dish.

To make the topping:  Combing flour, sugar, nutmeg, and cinnamon in a small bowl.  Cut in butter with a pastry cutter or a knife and fork.  Continue until butter is the size of small pebbles.  Evenly sprinkle the mixture on top of the cake mixture.  Bake for 35-45 minutes until golden.  Allow to cool for five minutes before eating.