I’ve been making blueberry buckle for years.  It was one of the very first recipes I ever made by myself when I started learning how to bake.  If you’ve never had blueberry buckle, it’s really just a single layer blueberry cake topped with a streusel crunch topping.  It’s a lot like a big blueberry muffin, baked in a casserole dish.

I love this recipe for it’s  humble ingredients, and for the simplicity of the directions.  Never was there an easier cake to make, ever.

Plus, don’t you think it has such a friendly, cheerful sounding name? Blueberry buckle?  It just sounds like something that should be eaten outside, on a sunny day, on a red checkered blanket.

Sometimes I add extra blueberries, and then I don’t have to feel bad about eating it for breakfast because it’s really just fruit, right?

Note: I halved this recipe and made it in an 8 inch cake pan.  You could halve it and put it into any 8 inch pan, or make it as directed in any 9×13 inch pan.

Enjoy!

Ingredients:

Topping:
1 C sugar
2/3 C flour
1 tsp cinnamon
2/3 C chopped almonds
6 TBSP butter, room temperature

Batter:
1 1/2 C flour
2 tsp baking powder
1/4 tsp salt
1/2 C butter, room temperature
3/4 C sugar
1 egg
1/2 C orange juice
2 cups of fresh (or frozen and thawed) blueberries

Directions:

Preheat your oven to 350°.  Prepare a pan by spraying it with non-stick cooking spray (for ease of removal it doesn’t hurt to line the pan with parchment paper as well.)

Cream together the butter and sugar until fluffy.  Add the egg and beat together well.  Add the dry ingredients to the bowl and with mixer on low, slowly pour in the orange juice.  Don’t mix too much, just until combined.

Fold in the blueberries by hand with a spoon.  Be gentle. Spread batter into prepared pan.

Combine together topping ingredients using your clean hands, into a crumble.  Crumble in chunks over the top of your batter.

Bake until the top is light golden brown and a toothpick inserted in the center comes out clean, with just a few crumbs.  For an 8 inch buckle, this takes about 30-35 minutes.  A 9×13 takes 35-45 minutes.

Serve warm or room temperature.  Store in fridge in airtight container for up to two days.