Blueberry Cardamom Buckle

Welcome to a delightful exploration of flavors and history with our Blueberry Cardamom Buckle.

This classic American dessert beautifully marries the juicy sweetness of blueberries with the exotic warmth of cardamom, creating a treat that’s both comforting and intriguing. Like this Cherry Almond Cake.

Cherry Almond Cake

Originating from the rustic kitchens of New England, the buckle is a testament to the ingenuity of early American cooks who transformed simple, seasonal ingredients into irresistible confections.

As the batter rises and wraps around the fruit, it creates the signature “buckled” appearance, inviting both the eyes and the palate to indulge.

Join us as we delve into the culinary heritage of the buckle and discover how this timeless dessert continues to enchant dessert lovers today.

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Blueberry Cardamom Buckle

For the Buckle:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cardamom

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk

2 cups fresh or frozen blueberries *See Cook’s Notes

For the Crumble Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/2 teaspoon ground cardamom

Preheat your oven to 350 degrees. Grease an 8-inch square baking dish.

Prepare the Buckle Batter:

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing well.

In another bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Cook’s Notes

Before folding in the blueberries, consider mixing them with a little flour or cornstarch.

As this can help distribute them more evenly throughout the batter, preventing them from sinking to the bottom.

The flour or cornstarch can absorb some of the juices released by the berries during baking, preventing the cake from becoming too soggy.

To do this, simply toss the blueberries with about 1 tablespoon of flour or cornstarch before gently folding them into the batter.

Now, gently fold in the blueberries.

Make the Crumble Topping:

In a bowl, combine flour, brown sugar, granulated sugar, and cardamom.

Add melted butter and mix with a fork until crumbs form

Assemble the Buckle:

Pour the buckle batter into the prepared baking dish and spread evenly. Sprinkle the crumble topping evenly over the batter.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Blueberry Cardamom Buckle