A “buckle” is a single layer cake made with fruit. It often has a crumb topping similar to a crumb cake or a coffee cake. My version of a buckle is made with blueberries and maple icing. Although blueberry desserts are typically made when blueberries are in season, this delicious cake can be made year around, because the recipe also works well with frozen blueberries. The maple flavor pairs beautifully with the blueberries and brown sugar in the cake and gives it a cozy autumn feeling.
Maple Blueberry Buckle
Tender maple brown sugar cake topped with blueberries, crumb topping and maple icing
Ingredients
Crumb Topping
- 1 cup (128g) all purpose flour
- ½ cup (100g) packed brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 6 tablespoons (85g) cold, unsalted butter, cubed
Cake
- 1 ⅔ cup (213g) all purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg preferably freshly ground
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure maple extract
- ½ teaspoon pure vanilla extract
- ½ cup (118ml) whole milk, room temperature
- ⅓ cup (75g) sour cream, room temperature
- 1 ½ cups (234g) fresh or frozen blueberries, divided
Icing
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon pure maple syrup
- 1 tablespoon (14g) unsalted butter, melted
- ½ teaspoon pure maple extract
- 1 pinch fine sea salt
- 1-2 tablespoons (15-30ml) whole milk, room temperature
Instructions
Crumb Topping
- In a medium-sizde bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cake
- Preheat the oven to 350ºF (180ºC). Line a 9-inch square cake pan* with parchment paper, leaving a couple of inches of overhang.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
- In a large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs in two separate additions, making sure each one is incorporated. Beat in the extracts until combined.
- In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in three additions, alternating with the milk mixture. Mix just until combined.
- Transfer the batter to the prepared pan. Smooth the top with a spatula. Set aside 1/4 cup (38g) of blueberries. Top the cake batter evenly with the remaining blueberries, then the topping mixture. Top with the reserved blueberries. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Do not over bake. Cool the cake in the pan. Remove the cake from pan and transfer it to a serving platter.**
Icing
- In a small bowl, whisk together the powdered sugar, maple syrup, butter, maple extract, salt and 1 tablespoon (15 ml) of milk until well blended. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.
Notes
*To find the 9-inch square cake pan I used, click here.
**To remove the cake from the pan, tilt the cake pan and lift one end of the cake using the parchment paper as a handle. Gently slide the cake onto a serving platter or cutting board. You can also serve the cake directly out of the pan if you prefer.
Please help ….
What have I done wrong the cake has spread through the topping 🙈 but I have used gluten free flour is that it it looks awful and I need it tomorrow for a cake sale 😞😞
Hi Caroline, I’m sorry to hear that you had problems with the cake. If you leave large pieces of butter in your crumb topping, sometimes it can melt into the cake. Did you weigh your ingredients? Unlike cooking, baking is an exact science, so it’s important to follow a baking recipe exactly. Since you replaced the all purpose flour with gluten free flour, it changes the structure of the cake, so I can’t guarantee your results. Some recipes work out by replacing all purpose flour with gluten free flour with a 1 to 1 ratio and some don’t. If you want to try a new recipe for an event, it’s always best to test it out well in advance, so you have time to make adjustments.
Hi thank you so much for replying. Normally I do a trial run but this was a short notice request and your recipe looked the best. So I ran (literally with it) 🙈
I measured everything out and showed your recipe to a baker friend who said exactly as you have! I don’t know what went wrong it was more like a cookie dough in the middle 😞 anyway waste not want not my kids and hubby ate it and their still breathing couldn’t have been that bad 🤣
Anyway onwards and upwards I’ll give it a another try when I’m not in such a rush 🤞🙏💓💗 thank you again for answering it is much appreciated 💞