Blueberry Buckle

By Yankee Magazine

Apr 26 2021


Blueberry Buckle

Photo Credit : Studio Dylan

In the season five Weekends with Yankee episode “An Eye For Beauty,” we check out the Maine winery Bluet Winery, which is transforming the state’s iconic wild blueberries into sparkling wine. Back in the kitchen, Amy uses Maine blueberries to make a classic blueberry buckle. We prefer the flavor of the smaller wild blueberries, but regular blueberries work, too.

Watch Amy Traverso make Blueberry Buckle:


12 servings

For the cake:


1/4 cup unsalted butter
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
2 cups wild Maine blueberries


Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan.

For the topping:


1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon table salt
1/4 cup cold unsalted butter, cut into cubes


In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes.