Blueberry Buckle with Maple Sugar Crumble
It’s August and here in the Berkshire Hills of Western Massachusetts, it’s blueberry season.
To celebrate the season, today I’m sharing a family favorite recipe for a blueberry buckle that is a New England summer time tradition.
We have modified this favorite buckle recipe by substituting the refined sugar for our own pure maple sugar, and it is delicious.
Enjoy!
Blueberry Buckle with Maple Sugar Crumble
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
To celebrate blueberry season, we're sharing a family favorite blueberry buckle recipe that is modified to substitute the refined sugar for our own pure maple sugar. Delicious!
Ingredients
Cake Ingredients
- ¼ cup soft butter
- ¾ cup Justamere Tree Farm Maple Sugar
- 1 egg
- ½ cup milk (I’ve always used organic cows milk, but think other milks would work well here too)
- 2 cups flour
- 2 teaspoons baking powder
- 2 cups blueberries (berries stir into the batter better if they are frozen and dusted with flour)
Crumble Topping Ingredients
- ¼ cup soft butter
- ½ cup Justamere Tree Farm Maple Sugar Crumbles (our crumbles make the best streusel topping)
- 1/3 cup flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Butter sides of a 8x8 or 9x9 baking pan.
- Combine butter and sugar and mix until smooth.
- Add egg and combine.
- Add milk and combine
- Add remaining dry ingredients and combine. Batter will be thick. Fold in the blueberries carefully without crushing (this is where it helps to use frozen berries).
- Spread evenly in pan.
- Make the crumble by combining the topping ingredients.
- Stir with a fork until ingredients are combined but not smooth. Spread the lumpy topping evenly over cake.
- Bake for 45-50 minutes until done.