Martha Stewart Blueberry Buckle

Martha Stewart blueberry buckle is a tender, buttery cake with 5 cups of juicy blueberries and a crumbly brown sugar streusel that comes together in 1 hour 40 minutes. This easy summer dessert fits brunch, potlucks and Fourth of July cookouts, and it tastes just as good for breakfast the next day.

Cool the cake 10 minutes in the pan, then loosen the edge with a knife before you pull off the springform side. Skip that rest and the warm, berry-heavy crumb can tear or collapse when you cut it.

Martha developed this buckle at her Maine home with small wild blueberries, which pack more concentrated flavor than the larger supermarket kind. She also squeezes the streusel into large clumps by hand, so the topping bakes up chunky instead of sandy.

Martha Stewart Blueberry Buckle

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

395

kcal

A soft, tender crumb holds juicy blueberries under a crisp, chunky streusel. Once cooled, it slices cleanly and the berry pockets stay jammy.

Ingredients

• 1 1/2 cups all-purpose flour, plus more for pan
  

• 1/4 cup packed light-brown sugar
  

• cinnamon
  

• 1/4 teaspoon kosher salt
  

• 4 tablespoons unsalted butter, room temperature, plus more for pans
  

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  

• 2 cups all-purpose flour, plus more for pan
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 3/4 cup sugar
  

• 1 large egg
  

• 1 teaspoon pure vanilla extract
  

• 1/2 cup milk
  

• 5 cups wild or cultivated blueberries
  

Directions

• Make the streusel: Mix 1 1/2 cups flour, 1/4 cup packed light-brown sugar, the cinnamon and 1/4 teaspoon kosher salt in a medium bowl. Cut in 4 tablespoons room-temperature butter with a pastry blender or fork until fine crumbs form, then squeeze most of it into large clumps with your hands.
• Prep the pan: Preheat the oven to 350°F. Butter a 10-inch springform pan and dust it with flour, tapping out the excess so the cake releases cleanly.
• Mix the dry ingredients: Whisk 2 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt together in a medium bowl. Set it aside while you cream the butter.
• Cream butter and sugar: Beat 1/2 cup room-temperature butter and 3/4 cup sugar with the paddle attachment on medium speed for about 3 minutes, until pale and fluffy. Then drop the speed to low and add the egg and 1 teaspoon vanilla.
• Add flour and milk: Add the flour mixture in 2 batches, alternating with 1/2 cup milk and starting and ending with the flour. Beat only until just combined, then gently fold in the 5 cups of blueberries.
• Top and bake: Transfer the batter to the prepared pan and sprinkle the streusel evenly over the top. Bake for about 60 minutes, until a cake tester comes out clean.
• Cool and unmold: Move the pan to a wire rack and cool for 10 minutes. Run a knife around the edge, remove the pan side, then let the buckle cool another 15 minutes before serving.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Spring Chef dough blender (pastry cutter), Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the difference between a buckle and a coffee cake?

The fruit is the difference. A buckle always has a generous amount of fruit folded into the batter, and that weight makes the cake "buckle" around the berries. A coffee cake may or may not include fruit.

Can I use frozen blueberries in this buckle?

Yes, though fresh berries give the best taste and texture. Thaw frozen ones under cold running water and drain them very well before folding them in, so extra liquid doesn't turn the batter soggy.

How long does blueberry buckle keep, and can I freeze it?

Let it cool completely, then cover it tightly with plastic wrap or tuck it into an airtight container. It keeps on the counter for 3 to 4 days. To freeze it, wrap it in two layers of plastic, add a layer of foil on the outside, and it holds for up to 3 months.

Can I use regular blueberries instead of wild ones?

Yes. Wild blueberries are smaller and more concentrated in flavor, but larger cultivated berries work fine. They are juicier, so make sure they are dry on the outside before folding them into the batter.

What is the best way to serve blueberry buckle?

For dessert, a scoop of vanilla ice cream or a spoonful of freshly whipped cream is lovely. For breakfast or brunch, a dollop of Greek yogurt or crème fraîche keeps it rich but less sweet.