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Two Sisters Times Two, Serial #22 and Blueberry Buckle

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So what is it about August that makes it feel like summer is almost over?

In fact we’re barely halfway through the summer. But every year about now I start to feel like summer is winding down and before you know it we’ll be raking leaves (I know, that’s so old-school–blowing leaves with our hundred and fifty MPH super-charged leaf-blower!) and scraping frost off our windshields and wondering where the summer went.

I guess this sense of waning summer in August dates to our vacations as kids, when August was the end of summer for us–summer vacation, anyway. Once a kid, always a kid.

So with that summer nostalgia frame of mind, this week’s recipe is Blueberry Buckle. Blueberries are the fruit of summer, far as I’m concerned. And in most places blueberry season is winding down. So get out there and pick some blueberries and mix up this cake and cut yourself a big piece and relish in the fact that it’s summer!

(Because before you know it the snow will be swirling and a frigid north wind will be howling.)

bluberry buckle

Blueberry Buckle

For the cake:

5 Tablespoons unsalted butter, room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 egg, room temperature

3/4 cup all-purpose flour

3/4 teaspoon baking powder

pinch of salt

1 1/2 cups fresh blueberries

For the streusel topping:

1/4 cup all-purpose flour

2 Tablespoons brown sugar, packed

1 Tablespoons granulated sugar

pinch of salt

1/4 teaspoon ground cinnamon

2 Tablespoons unsalted butter, room temperature


Preheat your oven to 350 degrees. Grease a 5×7 inch pan with cooking spray and set aside.

To make the cake batter, beat together the butter and granulated sugar until light and fluffy, or about 2 minutes. Add the vanilla and egg and beat until ingredients are fully incorporated. Slowly mix in the flour, baking powder, and salt, careful not to over mix the batter. Last, gently fold in the blueberries. Spread the batter into the prepared pan.

To make the streusel, combine the flour, brown sugar, granulated sugar, salt, and ground cinnamon. Mix in the butter until the dry ingredients are completely incorporated into the butter. Break up the streusel into small pieces and sprinkle over top of cake batter.

Bake the cake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool slightly. Serve warm.

Serves 4-6.


{Adapted from Cook’s Illustrated}

Click below to listen to or read Serial #22 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #22, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #22, text © Jeffrey Anderson


About Elaine

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