A lightened up tender white cake batter, topped with fresh Wild Newfoundland Blueberries, finished off with a cinnamon sugar crumble. A quick and easy recipe with pops of blueberries in every bite!
It’s that time of year again! Blueberries are ripe and the weather has been amazing so I’ve been out on my favorite blueberry picking grounds, picking as many blueberries as I can. I’ve been eating them by the handful, in scones, with yogurt, added to salads….
And last night, in my Newfoundland Blueberry Buckle. This recipe is very simple and comes together very quickly with items you have in your pantry. The batter is moist and crumbly, the blueberries so fresh, and the cinnamon sugar topping is the perfect finish for this traditional dessert.
I lightened up the original recipe with much less sugar. Other times, when I have made this recipe, I have also subbed out the butter with coconut oil and the milk with almond milk with delicious results. I have also added half whole wheat flour and half white flour and that works as well (I am vacationing so had to use the ingredients I had on hand this time around).
Served warm with ice cream or cold on it’s own, this cake won’t last long!
More blueberries recipes to come so get out there and pick some blueberries! They are so abundant and free!!!
Newfoundland Blueberry Buckle
- 1/4 cup salted butter, room temperature (or coconut oil)
- 1/4 cup white sugar
- 1 egg, room temperature
- 1 cup white flour (or 1/2 cup white and 1/2 cup whole wheat)
- 1 1/2 tsp baking powder
- 1/3 cup milk
- 2 cups fresh blueberries
- 1/4 cup white sugar
- 1/3 cup white flour
- 1/2 tsp cinnamon
- 1/4 cup butter, room temperature
Preheat oven to 350 degrees. Grease an 8 inch square pan. Set aside.
In a medium sized bowl, cream together butter and sugar until thoroughly combined and light and fluffy. Add egg and mix until well combined. Sift flour and baking powder and add to batter with milk. Mix just until combined. Pour mixture into your greased square pan. Spread blueberries evenly over the batter.
To make the topping, combine all ingredients in a small bowl and using your hands or two forks, rub / cut butter into dry ingredients until crumbly and no chunks of butter remain. Sprinkle butter sugar mixture over blueberries.
Bake for 30 – 40 minutes until cake is cooked throught in the centre. Test with a toothpick for doneness.
Cut into squares (9 larger or 12 smaller) and serve warm with ice cream or cold.