I’m okay with admitting that fresh blueberries have never been a favorite of mine. They were always the loose marbles of the fruit salad that I would pick around in favor of fresh strawberries, chunks of cantaloupe and definitely give me all of the pineapple.
Times have changed.
The nutritional values that blueberries possess were drilled into my head back when my job was designing health food magazines. Every issue had an article or blurb about their merits as a driving force in lowering blood cancer, fighting off the elements due to their antioxidant powers and strengthening bones to keep osteoporosis at bay.
Now, I can call myself a lover of the fresh, sweet, juicy blueberry. But I’ll forever be a fan of a good dessert (or breakfast?) treat with blueberries baked right in.
I was recently sent a copy of Annie Falk’s Hamptons Entertaining: Creating Occasions to Remember cookbook. The cookbook, co-authored by celebrity chef Eric Ripert, centers around themed parties like Dinner on the Dunes and A Soltice Soiree, sharing menus and recipes from some of the Hampton’s elite residents and their guests. Each page makes me want to move to the seaside and live the life, planning ladies lunches by the pool and evening get togethers at the dock. If only I had a trust fund to make it happen, you’d all be invited.
Until then, I’m living vicariously in my own kitchen while leafing through the pages as if it’s an issue of US magazine, to see the behind-the-scenes-ivy-covered-walled-estates and dreaming of what to make next.
While there are plenty of recipes in the cookbook that one would think more typically represent the Hamptons lifestyle (oh my, how chic!) like Cucumber Cups with Crab Meat and Green Gazpacho Soup with Homemade Croutons, I was looking for a seasonal recipe to make now, and a humble Blueberry Buckle caught my eye.
About the recipe
The headnotes to this recipe state that it was created by Kathleen King of Southhampton’s Tates Bake Shop for the Peconic Land Trust fundraiser, an organization in sync with the non-profit The Peconic Baykeeper that author Annie Falk is donating her author proceeds for Hamptons Entertaining to. The recipe won first place for the best blueberry dessert at a competition in the state of Maine, so I was hedging my bets it would be good.
It is. More than good. It is DIVINE!
One obvious reason: it is PACKED with blueberries. 2 1/2 cups worth. Because my farmers market has yet to start (living in the mountains makes for a short growing window) I buy my blueberries at Costco because they are extra big, extra juicy and powered the packed blueberry effect.
I followed the recipe without many changes but did make a few adjustments. I love a thick, tall cake so I baked my cake in an 8 X 8 inch pan rather than her suggested 9 X 9. I didn’t have to alter the baking time but as because all ovens bake differently, you’ll want to take note to test for doneness at 45-50 minutes for either pan.
Instead of dark brown sugar I opted for light and used non-fat milk rather than whole. I didn’t notice a difference at all.
My biggest change to the original recipe is it called for a sour cream drizzle consisting of 1 cup sour cream, 2 tablespoons honey and 1/4 teaspoon vanilla extract. I imagine this was intended to serve right away as a plated dessert. Because I wasn’t serving this buckle warm and wanted a more portable bite, I needed a drizzle that would harden a bit as it dried. To do so, I made a powdered sugar, lemon juice glaze with just a bit of vanilla greek yogurt mixed in and drizzled away. I love lemon and blueberries together. So fresh.
And with that, a seasonal, fresh breakfast—or dessert—is served.
- For the cake
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups all-pupose flour
- 2½ cups fresh blueberries
- For the topping
- 1 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon grond cinnamon
- ½ cup (1 stick) unsalted butter, cut into pieces at room temperature
- For the glaze
- 1 cup powdered sugar
- Zest of 1 lemon
- Juice of ½ lemon, add more if needed
- 2 tablespoons honey or vanilla flavored greek yogurt (optional)
- ¼ teaspoon vanilla
- Preheat the oven to 375 degrees F. Lightly butter an 8 or 9-inch square baking pan.
- In a large bowl, cream together the butter and sugar. Add the egg, milk, baking powder, and salt. Use a hand mixer to mix well. Mix in half of the flour, then incorporate the remaining half. Fold in the blueberries. Pour the batter into the prepared pan and set it aside.
- Make the topping. Combine the brown sugar, flour, cinnamon, and butter in a medium-sized bowl. Mix with a pastry cutter or your fingers until combined and crumbly. Sprinkle the topping evenly over the cake batter. Bake the buckle for 45-50 minute, or until a cake tester or toothpick comes out clean. Cool completely.
- Make the lemon glaze. While the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla. Whisk in the greek yogurt if using, or add more lemon juice to desired consistency.
- Cut the buckle into squares and drizzle with the lemon glaze.
Eat Seasonal in June
Each month, Becky of The Vintage Mixer challenges a group of bloggers to create their own seasonal recipes. Are you a blogger who would like to be part of the crew? Let us know, we’d love to have you share your favorite #eatseasonal recipes with us!
Blueberry Mint Gin Cocktail by Vintage Mixer
Bourbon-Cherry and Almond Dutch Baby by Floating Kitchen
Breakfast Strawberry Shortcakes by Completely Delicious
Strawberry and Mango Kale Salad by Project Domestication
Spinach Salad with Grilled Strawberries, Asparagus & Walnuts by Simple Bites
Blueberry Greek Yogurt Waffles by The Lemon Bowl
Rhubarb Crumb Bars by Bless This Mess
Chocolate Cherry Cake with Chocolate Oat Streusel by Climbing Grier Mountain
Mini Lavender Pavlovas with Summer Berries by Cafe Johnsonia
Super Summer Detox Salad by Well Plated
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza by Kitchen Confidante
Cumin Orange Shrimp-Stuffed Cucumber Boats by Cookin’ Canuck
What’s your favorite seasonal eats for June? I’d love to know! Tag your favorites on Instagram or Twitter with the hashtag #eastseasonal and leave a comment below!
Thanks for stopping by and head to the farmers market and make something good.
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