Butter cake and blueberry cobbler fall in love in this romantic recipe called Red, white and blueberry buckle.
This bad boy butter cake is so loaded with fresh berries and sugar cookie streusel that it “buckles” as it rises.
Use lemon zest or cinnamon (but not both) to flavor the cake batter.
No need to get fancy!
Serve red white and blueberry buckle straight from the pan, with extra berries or a scoop of ice cream (or both!).
If you have read any of my posts before, you know I like basic recipes that you can tailor to your taste.
Have it your way with Red, White and Blueberry Buckle.
Make it with whatever is in season, for example: blueberries, blackberries and any red fruit, either raspberries, cherries, strawberries or a combination!
Use up to 3 1/2 cups of fresh or well drained canned fruit.
Try it with apples, plums, pears, nectarines or whatever you desire.
Celebrate July Fourth and my 100th post ( YAY!) with this Red, White and Blueberry Buckle (Crumb Cake), a heavenly match of cake, summer berries and sugar cookie topping…
Life doesn’t get any sweeter than this!
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This cake’s so delicious, not just for summer but all year long! Swap berries for any fruit in season: apples, pears, cranberries or even canned pineapple and serve at any and all occasions, from breakfast and brunch to parties and lunch!
Can I use frozen berries?
Yes! You can – toss them with a little sugar before adding. You may have to increase baking time because frozen berries will release more water as they bske, making the batter a little wetter. Check for doneness with a toothpick. Enjoy!!