Author: Ann

To celebrate the end of our stay-cation, Jon made a special request for Grammie Boyd’s famous blueberry buckle. So Lucy and I baked it — then we all pitched in and ate the whole thing in 24 hours!

I’ve noted before the irresistible goodness of this delightful coffeecake. It is just about the only thing that is worth turning the oven on for in the heat of the summer — since that is when you get good blueberries! Grammie Boyd says it’s been a favorite for over 35 years, originally found in her very well-worn Betty Crocker cookbook. Enjoy!

Photo: “What? The Blueberry Buckle is all gone?!”

Blueberry Buckle

cake:
2 c flour
2 t baking powder
½ t salt
¾ c sugar
¼ c butter
1 egg
½ c milk
2 c blueberries, well-drained

streusel topping:
1 c sugar
2/3 c flour
1 t cinnamon
½ c cold butter

(Or, for Jon’s preferred triple streusel, increase each item by one half — 1½ c sugar, 1 c flour, 1½ t cinnamon, ¾ c butter.)

Preheat oven to 375°. Grease a 9×9 baking pan.

Combine flour, baking powder, and salt; set aside. Mix together sugar, butter, and egg. Stir in milk, and then flour mixture. Carefully blend in the blueberries. Pour batter into prepared baking pan.

Mix the streusel dry ingredients together; cut in the cold butter. Distribute evenly on top of the cake. Bake for 45-50 minutes.

Muffin option: Line a standard 12-cup muffin tin with liners (foil ones work best). Distribute batter evenly between the cups, and top with streusel. Bake at 375° for 35 minutes.

The streusel topping is technically a doubled recipe, as Jon always asks me to make extra streusel on top. This works nicely for a cake, but not so much for the muffins — the streusel starts to fall off. But he doesn’t care! “More streusel!” he cries. But for those of you who are a little more reasonable about your streusel, you could even halve the topping amount listed here for muffins and it is still quite respectable.