4 August 2013

Wild blueberries and a buckle cake

Not only am I trying to figure out where this week has gone, but where did July go?  I mean, seriously, it's already August!!!  Fresh local produce is flying into the farmer's market and I'm trying to find ways to keep up with it all.  Most of the fruit I eat fresh on cereal, in fruit cups, etc. but some finds its way into baked goods.  Like this blueberry buckle cake that I made with wild blueberries.  The wild ones are worth every penny.  They're that good.

This is a quick, easy dessert.  I've always made it with blueberries but it could probably be made with other fruit.  Or a mix of fruit.  I'm thinking peaches and raspberries would be good.  I'll have to try that!  Most buckle cakes have a crumb topping but not this one.  There is a glaze that's supposed go on top but I usually omit it.  I like serving it with fresh whipped cream and the lemony glaze just doesn't work.  Mom always made it with the glaze (after all, it's her recipe!) and it tastes great.  Choices are good, right?

Blueberry Buckle Cake

2 cups blueberries, fresh (wash and drain) or frozen and thawed
 1 tsp lemon juice
1/3 cup milk
1/4 cup butter
3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

Stir lemon juice into milk.  Set aside.  Preheat oven to 350 F.  Cream butter, add sugar and egg.  Mix dry ingredients together and add to butter mixture, alternating with milk just until mixed.  Add blueberries.  Spread batter into greased 8" square baking pan.  Bake 40-45 minutes until tester inserted in the middle comes out clean. Top with glaze.


2 tbsp butter
1/4 cup sugar
1 tbsp lemon juice

Just before cake is done, combine above ingredients and cook over low heat until smooth.  Remove from heat.  Spread glaze over top of the cooked cake.  Return to oven and broil until glaze bubbles.  Avoid over cooking.


  1. I am sure it tastes grand with the fresh blueberries that are flooding the Farmer's Markets right now...Lovely photos, the recipe is a definite keeper!!

  2. I so agree with you about the wild blueberries, Lynda. They just taste so much different/better to me.
    This blueberry buckle looks so yummy.
    Thank you so very much for sharing,the recipe here! xo.

  3. Yes, nothing beats a wild blueberry and they're out there right now...late because of the long, cold spring. your blueberry buckle cake looks heavenly and sounds so good. hope that you have your own secret berry patch...i have mine...up on the railroad bed and just a mile's trek down the track. No, I don't think that I'll make it this year...better hope for so e at the farmer's market. Please forgive grammatical errors...i shut off all the helps and now I am really in a pickle. = D

    1. No secret patch for me. :) I buy mine at the farmer's market. Luckily they're plentiful!

  4. That blueberry buckle cake looks so delicious! I've been making blueberry crumble over and over this summer. I wish I could find wild blueberries around here, I just end up settling for the ones at the grocery store. You can buy frozen wild blueberries at Costco, of all places. I get those and put them in my smoothies. xo

  5. Lynda, that cake looks amazing. The bowl of blueberries would be gone in a heartbeat here! And yes, the wild ones are worth the extra money - they are that gorgeous. Loved chatting with you yesterday -- totally made my day!! xo

    1. Me too! :) Can't wait until we get together next month!! xo


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