Bake

Blueberry Biscuit Buckle

August 11, 2021
5 Stars
Photo by MJ Kroeger Prop Stylist: Veronica Olson Food Stylist: Anna Billingskog
  • Prep time 15 minutes
  • Cook time 45 minutes
  • makes 1 (13x9-inch) buckle
Author Notes

As we learned many summers ago, a buckle consists of some kind of cakey, battery base paired with fresh fruit. With a ratio of 75% cakey base to 25% juicy fruit, the mixture rises around the fruit in the oven, causing it to “buckle” around the fruit and create an uneven texture to the surface. While traditionally it’s made with a cakey batter, I also like it with my drop biscuit batter, which is only lightly sweetened, and boasts a delicious outer crust to soft interior combination that pairs beautifully with fruit. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

Watch This Recipe
Blueberry Biscuit Buckle
Ingredients
  • Biscuit Buckle
  • Cooking spray
  • 2 1/2 cups (300 grams) all-purpose flour
  • 1/2 packed cup (106 grams) light or dark brown sugar
  • 2 teaspoons (8 grams) baking powder
  • 1/2 teaspoon (2 grams) fine sea salt
  • 1/2 teaspoon (2 grams) ground cinnamon
  • 1 cup (8 ounces) cold unsalted butter, cut into ½-inch cubes
  • 1 cup (226 grams) cold buttermilk
  • 1 large (56 grams) egg, lightly whisked
  • 1 1/2 teaspoons (7 grams) vanilla extract
  • 2 1/4 cups (350 grams) fresh blueberries
  • Topping and Assembly
  • 1/3 cup (40 grams) all-purpose flour
  • 1/4 cup (53 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon (2 grams) fine sea salt
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 1/2 teaspoon (2 grams) vanilla extract
In This Recipe
Directions
  1. Biscuit Buckle
  2. Heat the oven to 375°F. Grease a 13x9-inch pan with cooking spray.
  3. In a large bowl, whisk the flour, brown sugar, baking powder, salt, and cinnamon to combine. Add the butter and toss to coat. Using a pastry cutter or your hands, cut the butter into the flour until the mixture becomes the texture of a coarse meal. Add the buttermilk, egg, and vanilla extract and mix to combine.
  4. Dollop three-quarters of the biscuit mixture into the prepared pan, pressing it into an even layer with damp hands. Sprinkle the blueberries in an even layer over the dough, then dollop the remaining batter over the berries.
  1. Topping and Assembly
  2. In a small bowl, stir the flour, brown sugar, granulated sugar, and salt to combine. Add the butter and vanilla extract and mix to combine. Sprinkle evenly over the surface of the buckle.
  3. Bake for 45 to 55 minutes, until a tester inserted into the thickest portion of the cake comes out clean or with a few moist crumbs attached. Let cool for at least 15 minutes before serving warm, or let cool completely before slicing and serving.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

1 Review

geraldheston August 15, 2021
I made a sweet cherry version with gluten-free flour (Bob's Red Mill 1-for-1). I loved the brown sugar flavor. Next time I'll add even more fruit!