My aunt Norma used to visit us from Fort Washington every year, and she’d bring us this delicious, traditional treat. It was always everyone’s favorite.I loved the blueberries and the brown sugar crumbs on top. This recipe is so simple, but so delicious. It brings back a lot of happy memories for me, which is why I wanted to share it with you.
This recipe is super basic, but it just bakes divine. There’s nothing super rich or ooey-gooey about it, and it’s not like yellow cake with blueberries. It’s more like a blueberry coffee cake with crumbs on top – crumbs that buckle when baked.
Watch the video at the top of the page and bake along with me! Enjoy!
What You’ll Need:
½ cup butter
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups all-purpose flour
2½ cups blueberries
For the topping:
1 cup firmly packed dark-brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
Preheat oven to 375° F. Grease a 9-inch square pan.
In a large bowl, cream butter and sugar. Add egg, milk, baking powder, and salt. Mix well. Stir in flour 1 cup at a time. Fold in blueberries. Pour batter into prepared pan and set aside.
To make topping: Combine all ingredients in a medium-sized bowl. Mix with a pastry cutter or your hands until combined and crumbly. Sprinkle evenly on top of cake batter.
Bake for 45 to 50 minutes, or until cake tester inserted in the center comes out clean.
Yield: One square, 9-inch buckle