Blueberry Buckle

By Yankee Magazine

Apr 11 2008

Photo Credit : Aimee Tucker

This blueberry buckle was something my mom made when I was a kid. I got the recipe from a friend and decided to add a little maple syrup to the cream. What a fusion of flavors!!


6 servings


2 cups flour
1 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla
1 egg beaten
2 cups blueberries (fresh or frozen)


In large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in berries. Batter will be still. Pour into greased 9×9″ pan. Bake at 350 degrees for 35-40 minutes.

For the cream:


1 pint whipping cream
Pure maple syrup to taste (never hurts to taste!)
1 teaspoon vanilla


With mixer, beat cream until peaks begin to form. Add maple syrup and vanilla and continue beating until desired consistency.