Back in the day, this was my absolute favorite. I’d always nag my mom to whip it up.

Blueberry buckle has always held a special place in my heart. This dish hails from a time when people thrived on the fruits of their labor, quite literally. Blueberries were abundant in the summer, and nothing brings back memories of those warm, breezy afternoons like the smell of a freshly baked buckle. It's a perfect harmony of tender cake and sweet, juicy berries, topped with a delectable streusel. This recipe is perfect for anyone wanting to bring a touch of nostalgia to their table, evoking the simplicity and warmth of a Midwestern summer.

Blueberry buckle is delightful on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot coffee or a glass of cold milk makes it an ideal treat for breakfast or a charming dessert. For a complete summer spread, serve it alongside a light, fresh salad and a pitcher of lemonade.

Servings: 8

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour (for streusel)
1/2 cup granulated sugar (for streusel)
1/2 tsp cinnamon (for streusel)
1/4 cup cold unsalted butter, cubed (for streusel)

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish and set aside.

In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.

In a large bowl, cream together softened butter and 3/4 cup sugar until light and fluffy. Beat in the egg until well combined.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared baking dish and spread it out evenly.

In a small bowl, prepare the streusel topping by combining 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the batter.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the buckle to cool slightly before serving. Enjoy warm or at room temperature.

For a twist on this traditional recipe, try using a mix of berries, such as raspberries and blackberries, along with the blueberries. If you're partial to nuts, add a handful of chopped pecans or walnuts to the streusel topping for a delightful crunch. Another option is to include a teaspoon of lemon zest in the batter for a bright, zesty note that complements the blueberries beautifully.