Some of the most ordinary objects in Androscoggin After Dark are recipe cards. Flour, sugar, berries: the sort of information that usually asks nothing more of you than finding a mixing bowl.
Blueberry buckle is one of the foods named in those cards. For today’s kitchen visit, we are leaving the mystery on the page and making the cake. This is a new companion recipe inspired by the named dish, rather than a transcription of a complete recipe from the novel.
The result is a tender blueberry cake with a cinnamon crumb topping. Serve it in squares, preferably with a plate. Calling it breakfast does not make the crumbs less enthusiastic.
Blueberry buckle
Makes 9 squares. Prep: about 20 minutes. Bake: 40–50 minutes. Use an 8-inch square metal baking pan. Oven: 350°F.
For the cake
- 1½ cups all-purpose flour, spooned into the measuring cup and leveled
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups fresh blueberries, or frozen blueberries kept frozen
For the topping
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Make it
Grease the pan and line its bottom with parchment. Heat the oven to 350°F. Mix the topping flour, brown sugar, and cinnamon in a small bowl, then rub in the cold butter until crumbly. Set aside.
Whisk the cake flour, baking powder, and salt in another bowl. In a larger bowl, beat the softened butter and granulated sugar until lighter and creamy. Beat in the egg and vanilla.
Add the flour mixture in two additions, alternating with the milk, mixing gently just until no dry flour remains. Fold in the blueberries. The batter will be thick.
Spread it into the pan and scatter the topping evenly over it. Bake for 40–50 minutes, checking the center with a toothpick; it should come out without wet batter. Frozen berries may require a few extra minutes. Let the cake cool in the pan for at least 20 minutes before cutting.
At the table
A buckle is at its friendliest slightly warm. Cover leftover cake and refrigerate after it cools; warm individual squares gently if you like. Use it within 3–4 days or freeze well-wrapped portions.
And if someone asks whether there is coffee in coffee cake: no. That is the coffee’s department. The cake is simply keeping it company.