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.
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servings
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Ingredients
Crumb Topping
- 1 cup (128g) all purpose flour
- 1/2 cup (100g) packed brown sugar
- 1/4 teaspoon cinnamon
- Scant 1/4 teaspoon fine sea salt
- 6 tablespoons (85g) cold, unsalted butter, cubed
Cake
- 1 2/3 cup (213g) all purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg preferably freshly ground
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure maple extract
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (118ml) whole milk, room temperature
- 1/3 cup (75g) sour cream, room temperature
- 1 1/2 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
- 1/2 teaspoon pure maple extract
- 1 dash fine sea salt
- 1-2 tablespoons (15-30ml) whole milk, room temperature
Ingredients
Crumb Topping
Cake
Icing
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Instructions
Crumb Topping
- n a medium-size bowl, mix the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand with no large pieces of butter remaining. Press together to make 1/2-inch 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-size 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 light and fluffy. Beat the eggs into the butter mixture in two separate additions, making sure each one is incorporated before adding the next. 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 combined. Add additional milk as needed to reach the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cake.
Recipe 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.