I never understood why a Blueberry Buckle was called a buckle until I made this. But I’ll get into that later. 🙂 I had heard of Blueberry Buckles, but had never made one or eaten one. I looked up a lot of buckle recipes and combined the things I liked best about these recipes into a whole new recipe. I had my reliable taste-testers sample it and everyone really liked it!

Here’s a comment that was made by Alisa: “That was so yuuuummmyyy!!!!! I loved it! I loved the fresh blueberries and the crumbly, buttery, brown sugary crust…so heavenly!” This is like a coffee cake, but denser and more rich. There’s something about the aroma of the brown sugar and cinnamon crust that makes you want to grab a nice hot cup of coffee as you are eating this!

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BLUEBERRY BUCKLE by NancyC

Makes a 9 x 13″ pan

Batter Ingredients:

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 teaspoons pure vanilla extract
• 4 cups all-purpose unbleached flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup Half & Half (light cream)
• 4 cups fresh blueberries (if you use frozen, you may need to increase the baking time a little)

Brown Sugar Topping:

• 1 1/3 cup light brown sugar, packed
• 3/4 cup all-purpose unbleached flour
• 1 1/2 teaspoons ground cinnamon
• 2/3 cup cold butter

Preheat oven to 350˚F. Grease a 9 x 13″ pan; set aside.

In large bowl, cream butter and sugar, then beat in eggs and vanilla; set aside.

In medium-size bowl, combine flour, baking powder, and salt; add to the creamed mixture alternately with the Half & Half. Fold in blueberries and pour into the 9×13″ pan.

For the brown sugar topping, combine the brown sugar, flour, and cinnamon in a medium-size bowl. Cut in butter until crumbly. Sprinkle this mixture over the batter in the pan. This will seem like a lot of topping, but use it all so you’ll have a nice thick brown sugar crust.

Bake at 350˚F for 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack before cutting into squares.

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Now back to why this is called a buckle…the top of this will really buckle! It won’t be smooth like a regular coffee cake…it will be kind of bumpy-looking. Here’s a look at some of that buckling action…

It definitely earns the name buckle, doesn’t it? 🙂