A Blueberry Buckle

July’s Treat of the Month:   A Blueberry BuckleDessert for Two


when i worked afternoons and midnights years ago, i watched Martha Stewart Living in the morning.  i became crafty.  i baked, embroidered, sewed and hosted parties… the show inspired me quite a bit over the years.

and now that summer is here and blueberries are in season, i decided to make Martha Stewart’s Blueberry Buckle.


i halved the recipe for two and tweaked it just a smidgeon.


img_1033-4   A Blueberry Buckle for Two


  • 1/4 cup (1/2 stick) unsalted butter, room temp
  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp. sugar
  • 1/2 large egg*
  • 1/2 tsp vanilla
  • 1/4 cup milk
  • 2 1/2 cups blueberries

* Whisk one large egg in a glass measuring cup and use half.  It works, trust me.

Streusel Topping:

  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 cup flour
  • 3 tbsp buter, room temp

Prepare streusal topping:

In a small bowl, whisk dry ingredients.

Cut in butter using a fork until crumbs form. Squeeze the mixture together to form medium sized clumps. Refrigerate until use.

Heat oven to 350.

Spray a 6-inch springform pan with a baking no-stick cooking spray. Sprinkle pan with flour, coating sides and bottom. Tap out extra flour.

In a small bowl, sift flour, baking powder and salt.  Set aside.

Tip One:  I use a fine mesh sieve to sift dry ingredients.

In a medium bowl using an electric mixer, mix butter and sugar on medium speed until light and fluffy, about 1-3 minutes.  Reduce to low, add egg and vanilla.

Add the reserved flour mixture and milk, alternating, beginning and ending with the flour mixture.

Gently fold in blueberries.

There are lots of blueberries in the batter. It’s ok to squish a blueberry or two.  It happens.

Pour batter into prepared pan.

Batter will be thick. Use a knife or tap pan on counter to smooth out batter, if needed.

Sprinkle streusel topping over cake.

Bake 60-70 minutes or until cake tester/toothpick comes out clean.

Tip Two:  If buckle is not baked completely after 60 minutes, set timer for 5-10 minute intervals and recheck.  I found my buckle baked for about 70 minutes.

Remove from oven.  Leave in pan 10 minutes on a cooling rack.


Release springform latch and let cool before serving.





then brew a cup of joe and grab a plate from that set you only reserve for special occasions. settle into your favorite spot… be it on the porch, in the breakfast nook or on the balcony, and enjoy a slice or two of blueberry buckle.

and with crumbs on plate and cup empty, i am pretty sure you will be ready to tackle that day ahead.


guess that No-Bake French Silk Pie i made last august started a trend for me, desserts for two. fun, super cute and less food in my belly.


– f.





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