You never know what exciting recipes lurk in the depths of an old family cookbook. One might find some wild concoction for “Grandpa’s Liniment” (yes that actually exists) or a recipe for “Huckleberry Buckle”. Yesterday, I steered clear of the liniment and made the buckle. Deliciously light cake filled with fresh blueberries and topped with a cinnamon crumble.
While there are no huckleberries to be found in this recipe, I’m kind of partial to keeping the name. I guess I like the way it rolls off the tongue: “huuuckleberry buuuckle”. This cake may be the worlds most perfect Blueberry Coffee Cake, but to Great Grandma Edna Mae Heidel it was “Huckleberry Buckle” and I’m sticking to it.
photos by Freutcake
“Huckleberry” Buckle- recipe from the cookbook of Edna Mae Heidel
Makes 1 cake
For the cake
1/2 cup unsalted butter
1 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup milk
2 cups fresh blueberries
1. Preheat oven to 350 degrees and grease an 8×8″ square baking dish. (I used glass)
2. In a large mixing bowl sift together flour, salt and baking powder; set aside.
3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
4. Mix in beaten egg and scrape down sides of the bowl.
5. Begin adding dry mixture in three parts alternating with milk with mixer on low.
6. Carefully stir in blueberries by hand. *Note: to keep blueberries from sinking to the bottom, toss in 1 Tbs flour.
7. Scrape batter into greased baking dish and even out with spatula.
8. Prepare the topping
For the Topping
1 cup sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
1. Combine all topping ingredients in a small bowl and mix together with a fork until you reach a crumble consistency.
2. Sprinkle over cake batter.
3. Bake 50-60 minutes until cake tester comes out clean from the center and top is lightly golden brown.