A lovely blueberry buckle originally created to highlight local, wild Maine blueberries. As we know all too well, fresh blueberry season is fleeting. Luckily, this recipe can easily be made with frozen berries when necessary. A little less sugar makes this more of a breakfast-appropriate treat; serving it with ice cream makes it even more heavenly! Whenever you need to bring back great Maine memories from your visit here, bake this recipe!
Batter:
- 1/2 cup white sugar
- 1/4 cup butter
- 1 egg
- 1/2 cup milk
- 2 tsps. vanilla (optional)
- 2 cups all-purpose flour
- 2 tsps. baking powder
- 1/2 tsp. salt
- 2 cups blueberries
Topping:
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp. freshly ground cinnamon
- 1/4 cup butter, softened
Preheat the oven to 350 F degrees. Grease one 8-by-8-inch pan or one large pie plate. Batter: Cream sugar, butter, and egg. In a separate bowl, mix together flour, baking powder, and salt. Stir into sugar mixture, alternating with milk and vanilla. Fold in blueberries. Use a spatula to scrape the batter into the greased pan. Topping: Combine sugars, cinnamon, and butter. Spread evenly over the batter. Bake for 25-35 minutes until the edges are browned and a toothpick comes out clean in the center.