Blueberry buckle is a stunning cake filled to capacity with plump, juicy blueberries. It’s one of my favorite blueberry recipes, and more specifically, it’s one of my favorite Martha Stewart recipes.
It all started when Joe ran errands yesterday. He came home with 2lbs of fresh, local blueberries and I immediately thought of blueberry buckle. I hadn’t made it in a couple years and decided to whip it up last night.
The Blueberry Buckle Recipe comes from the July/August 2000 issue of Martha Stewart Living. I clipped the recipe from the magazine in 2000 and kept it sealed within my recipe album, a big binder stuffed with clipped and written recipes.
Buckle is typically a dense cake with a high ratio of berries to batter, like 3 to 1. Yes, this recipe uses 2 cups of flour and 5 cups of blueberries. And, the only special equipment you need is a springform pan.
There is just enough batter to hold the berries together and to maintain a cake shape after baking. Folding in the excessive amount of blueberries can be a struggle, but be gentle that you don’t squish the blueberries during the process. The batter will be thick and you’ll need to smoosh it around in the springform pan.
The result is a blueberry dense cake that is fruity and filling.
Now, with this much fruit in the cake … I have to wonder and assume this is a healthy cake. With so much fruit, how can it be bad for you?
Oh — and just a reminder that I’m holding a Campbell’s Soup Giveaway — the winner will be selected Monday August 31st, so make sure to enter! The contest is open to all US residents.