Now that summer is finally here, fresh produce should be readily available at your favorite grocery stores and farmers’ markets. Blueberries make for a great early summer treat—especially at breakfast—so why not try this recipe for blueberry buckle, which pairs perfectly with a nice cup of wake-up coffee? As a bonus, blueberries have one of the highest antioxidant capacities among all fruits. Go, blueberries!
Ingredients for cake:
- 2 cups all-purpose unbleached flour, sifted
- 2 1/2 teaspoons baking powder
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg, well-beaten
- 1/2 cup milk
- 1 pint fresh blueberries
Ingredients for topping:
- 4 tablespoons sugar
- 4 tablespoons light brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/3 teaspoon nutmeg
- 4 tablespoons butter
Preheat oven to 350° F. Sift together flour and baking powder in small bowl, then set aside. Beat butter and sugar together until light and fluffy. Mix in well-beaten egg. Add flour mixture alternately with milk. (Note: The resulting dough will be thick, not runny like cake batter.) Place in greased 8×8-inch baking dish and cover with blueberries.
Put all topping ingredients in bowl and mix together with fingertips until crumbly. Sprinkle over top. Bake 1 hour and serve warm.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now