Blueberry Buckle

My blueberry bushes are starting to ripen, green berries changing to shades of light pink to deep purple. I hope we can harvest some this year; last year, the birds got to them first. Clearly they were delicious.

Blueberry Buckle

Blueberries are pretty easy to grow, especially dwarf varieties. Put them in large containers and be sure to get at least two varieties for cross-pollination–three are better–and that’s about it. Don’t let them dry out and fertilize periodically (which isn’t that often, since I tend to forget and mine are still pretty prolific). The first year or two are pretty tame but by the third year, you’ll get a bevy of berries. It’s pretty wonderful being able to walk out your door and pick your day’s berries from your own patio.

Blueberry Buckle

Don’t want to grow your own? No problem. We’re getting into prime blueberry season here soon and you’ll find them everywhere, from the grocery store to farmers’ markets to pick-your-own enterprises. They even grow wild in the swampy part of the lake where my grandparents have a cottage. It’ll seem like there’s more than you can manage, but then the season ends, and you’ll be missing them. In other words, we’ll be eating a lot of blueberries in the coming weeks.

Blueberry Buckle

There are so many tasty treats blueberries lend themselves well to, but one of my favorites is blueberry buckle. I remember my grandmother making blueberry buckle and serving it to us on hot summer days at her cottage. We feasted on it, devouring every last crumb, just as the sun started setting and the mosquitoes started feasting on us. Such fond memories…

Blueberry Buckle

Funny thing, though. I can’t find the version grandma made anywhere in my collection of recipes. I had to cast a wide net on the web to gather some new recipes. This one comes close–but then I added my own twist. If you grab a bite before the cake cools, the ginger is assertive and bold–but it tones down significantly as time passes, and is barely noticeable on day two, appearing in a supporting role to accentuate the other flavors subtly. I served my version at grandma’s cottage for 4th of July and beamed when the verdict came in from my family–a keeper! This can become the new tradition.

5.0 from 3 reviews
Blueberry Buckle
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 12
  • ¾ cup granulated sugar
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon Himalayan pink salt
  • 2 teaspoons dried orange peel
  • ½ cup buttermilk
  • 1 pint blueberries, rinsed and picked over, stems removed
  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8"x8" baking dish or 9-inch pie plate and set aside.
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
  2. Beat in the egg, mixing until fully incorporated.
  3. In a large bowl, whisk together the flour, baking powder, salt, and orange peel.
  4. Add the dry ingredients and buttermilk to the mixture in the stand mixer, alternating 3 times, starting with dry and ending with the buttermilk.
  5. Remove bowl from mixer and fold in the blueberries.
  6. Spread into the prepared dish and set aside.
  1. In a large mixing bowl, combine the sugar, flour, cinnamon, and ginger.
  2. Cut in the butter with a pastry blender, mixing until you have pea-sized crumbs.
  3. Sprinkle over the cake.
  4. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cooling before serving will make it easier to cut and serve.

Is there a traditional blueberry dessert in your family?

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