Lee Bailey’s Blueberry Buckle

I am still holding on to summer as long as possible! Here is another one of my favorite recipes that I make all year but is the best in summer! It is perfect for a brunch and the best with jumbo blueberries that I’m still finding at the market. Lee Bailey’s Country Desserts was published in 1988 and the blueberry buckle is so easy to make and will become a staple for you, too. (I have slightly altered the original print recipe. For me, it turns out just right.)

For the cake:

2 cups plus 1 tablespoon all-purpose flour 

2 teaspoons baking powder 

½ kosher salt 

¼ cup room temperature unsalted butter 

¾ cup granulated sugar 

1 jumbo egg

½ cup whole milk 

1 pint fresh blueberries 

For the topping:

¼ cup room temperature unsalted butter 

½ cup granulated sugar

¼ cup all-purpose flour 

½ teaspoon cinnamon 

• Preheat oven to 375 degrees. Grease an 8 inch springform pan with butter, line bottom with parchment and grease again. 

• In a mixing bowl, whisk together 2 cups flour, baking powder and salt. 

• In a stand mixer, beat butter and sugar until pale and fluffy for 3 minutes. Add egg and beat until incorporated. Scape down your bowl with a spatula. 

• On slow, add the flour mixture in three parts, alternating with the milk. Continue scraping down the bowl and mix until just combined. 

• Toss the blueberries with one tablespoon of flour and then gently fold into batter. (Batter will be thick). Pour batter into the prepared pan, smooth top and set aside. 

• In a small bowl, combine ingredients for the topping and crumble with fingers. (For this, I wear kitchen gloves). Sprinkle topping evenly on batter. 

• Bake for 45 minutes and a toothpick inserted in the center comes out clean. 

• Cool cake completely in pan then run a knife around the edges before undoing the pan. 

This blueberry buckle sliced into 8 pieces also pairs well with fresh whipped cream, a simple glaze, scoop of ice cream, or as I like it, just plain. I also like to make the night before and enjoy the following morning. Cake will keep covered up to three days. Enjoy!