Much to my family’s delight, July brings blueberry season to most of the Midwest. Blueberry farms have increased in number over the past few years as varieties have been developed to better suit Midwest growing seasons. Blueberry Buckle is a favorite and reminds me of when my kids were toddlers. One of their favorite baby foods was Blueberry Buckle. They loved it and once having tasted it, the kids wanted only Blueberry Buckle: no bananas, no applesauce, just Blueberry Buckle!. I remember one of our children even took it in their cold lunch a few times, scraped out of the tattle-tale jar of course, so no one would know they were enjoying baby food. My recipe for Blueberry Buckle is rich with fresh blueberries and just plain good. Traditionally a buckle is a yellow cake batter and filling.My blueberry buckle is great served at room temperature or warmed up a bit with a tad of cold butter melting into the buckle. I love it for breakfast, and it’s always a hit on a breakfast buffet!.
1 ½ cup flour
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
2 large eggs plus one yolk
1-cup butter at room temperature
1 cup plus one tablespoon granulated sugar
1¼ cup fresh blueberries
Butter and flour an 8-inch spring form pan. Cover outer base with foil.
Preheat oven to 350 degrees.
In large bowl add one cup softened butter and 1 cup sugar. Use beater to mix until light and fluffy. Add eggs one at a time, mixing completely with each addition. Add flour, salt, and baking powder a bit at a time, mixing well each time.
Gently fold in 1-cup fresh blueberries.
Pour into prepared pan. Dot with ¼ cup additional blueberries.
Sprinkle with 1-tablespoon sugar.
Bake 50 -55 minutes on middle rack in oven. Check for doneness and adjust baking time to your oven. Cake will seem a bit spongy when baked, but not dry.
Cool 10 minutes. Run knife around inside edge of pan and remove ring. Allow to completely cool prior to cutting. Serve with cold butter or thick whipping cream drizzled over buckle. Delicious!
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