This decadent little square is every bit as delicious as it looks, which is why I have decided to share this Blueberry Buckle recipe.
I wanted something different to bring to a Mother’s Day brunch; I also wanted to use my blueberries I had frozen from last season. I came upon this recipe and decided to give it a try. I am glad I did and I think the other guests would agree. The cake was dense and rich, the topping was crispy and sweet and the blueberries added wonderful flavor and color.
I followed the instructions exactly as written, with the exception of the baking time. I baked mine in a glass dish for 40-42 minutes. If you were to use a dark, metal pan the 25-30 minute time should suffice. You can always add time, but can never take it away. (Tip: toss blueberries in a few pinches of flour to keep them from sinking.)
With blueberry season just around the corner, if you find yourself wanting to try a new recipe, I highly recommend this one. Served as a breakfast treat with coffee or tea, or served as a dessert with vanilla bean ice cream, this Blueberry Buckle recipe is a winner. Bon appétit!
