A sweet end-of-summer recipe for wild blueberry season.

There are certain recipes that feel like the end of summer.

For Helene, blueberry buckle is one of them.

Image via Broma Bakery

As wild blueberry season comes to a close, this simple, old-fashioned cake is the kind of recipe we love most: easy, comforting, not too fussy, and best enjoyed with a cup of tea or coffee.

A buckle is somewhere between a cake and a coffee cake, with tender blueberries baked into a soft batter and a cinnamon brown sugar topping that “buckles” slightly as it bakes.

It is the perfect way to use the last of the season’s wild blueberries. Sweet, a little nostalgic, and made for sharing:

Helene’s Blueberry Buckle Recipe

For the cake

Ingredients

1 1/4 cups flour
1/2 cup sugar
1/2 cup butter, softened
1/3 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 1/2 cups blueberries

For the topping

Ingredients

1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 tablespoons butter

Method

Preheat oven to 350F.

In a mixing bowl, cream together the softened butter and sugar. Add the egg and vanilla and mix until combined.

In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

Gently fold in the blueberries.

Spoon the batter into an 8"x8" greased baking dish.

To make the topping, combine the brown sugar, flour, cinnamon, and butter. Mix until crumbly, then sprinkle over the batter.

Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

Let cool slightly before serving or bake ahead and serve at room temp.

Enjoy, xx Helene