This dessert seriously is The Best Blueberry Buckle Cake Recipe, and I recently added a yummy icing which I’m so happy I made this change. If you need something sweet to go with your coffee or tea, then this is the best little treat.
Margaret’s Blueberry Buckle
So, quite a few years ago, I tried Martha Stewart’s Blueberry Buckle recipe, and I was so disappointed since it was a total flop. My husband being the cynic wrote his mom and got her recipe and on the piece of paper he titled it, Margaret’s Better than Martha’s Blueberry Buckle! I, of course, chuckled but he was right.
What I love most about this recipe is that it is simple to make (like my amazing cornbread recipe) and that this best blueberry buckle recipe. It is so tasty with the crunchy crumb topping and the sweet icing mixed with the moist yummy blueberries who can resist these combinations?
Well, the other day while I was cruising around on Pinterest, I found it the original recipe. You see, someone photocopied it from what looks like a 1950’s magazine page. So, maybe this is the source of where my mother-in-law first got this recipe. Have I mentioned that Margaret is quite the baker? She lives in Vermont, and so she has dishes have the local flair, like this New England Blueberry Buckle. I had not heard of a buckle until I met my husband.
So, are you like me and you’re wondering about this buckle thing?
What is a Blueberry Buckle?
A buckle is when the streusel topping on this moist blueberry cake makes the top of the cake look buckled.
Where Did it Originate?
It started with the early colonists and their roots in England. They made pies and cobblers which I believe was the offspring of their steam puddings. They loved the local fruit and thus came about the cobblers, grunts, buckles, and pandowdy. After reading about it, I’m so impressed with the history of our nation.
This delicious peach buckle is a great solution for all your summer peaches. Top with a dollop of ice cream for the perfect summer dessert.
Servings: 12 servings
Peach Buckle Batter
- 3/4 cup sugar
- 1/4 cup Crisco
- 1 egg whisked
- 1/2 cup milk
- 2 tsp baking powder
- 2 cups flour
- 1/2 tsp salt
- 1 1/4 cups fresh peaches skinned and diced
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 1/4 cup butter softened
- 3/4 cups powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
- Preheat oven to 375 degrees Fahrenheit.
- Grease one 8"x8" pan.
Peach Buckle Batter
- Cream together sugar, shortening, and the egg.
- In a separate bowl mix together flour, baking powder, and salt. Stir into the sugar mixture, alternating with the milk.
- Stir in diced peaches and mix with the batter.
- Pour cake batter into greased 8 x 8-inch pan.
Peach Buckle Crumble
- Combine sugar, flour, cinnamon, and butter.
- Mix with fingers until you have a sugar crumble. Sprinkle evenly over cake batter.
- Bake at 375 degrees Fahrenheit for 25-35 minutes.
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled peach buckle and serve with ice cream.
- Test doneness with a toothpick. It should come out clean when thoroughly baked. I found mine took 35 minutes to cook.
Calories: 284kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 129mg | Fiber: 1g | Sugar: 29g | Vitamin A: 154IU | Calcium: 57mg | Iron: 1mg
Well, bon appetit and enjoy the best blueberry buckle cake recipe this spring! Serve it warm or at room temperature with a dollop of vanilla ice cream and hooray for blueberries! Btw, the original colonist served with as their main meal, hello! I always have room for cake, especially this one and my incredible Carrot Cake Recipe! Ok, I better go work out since I’m eating too much of this blueberry buckle.