This Maple Blueberry Buckle is a deliciously moist cake bursting with juicy blueberries and topped with a sweet, crunchy crumble. The addition of maple extract infuses the cake with a warm, cozy flavor, making it the perfect treat for any time of year. Finished with a drizzle of rich maple icing, each bite is a delightful balance of tart berries, sweet crumble, and soft, spiced cake. This buckle is a wonderful companion to your morning coffee or as a dessert after dinner!
Why You’ll Love This Recipe: This recipe takes the classic buckle cake and gives it a flavorful twist with the addition of maple extract and cinnamon. The combination of buttery crumble topping and soft, spiced cake studded with blueberries makes this dessert irresistible. The maple icing drizzle adds a perfect touch of sweetness to the already flavorful cake. It’s also versatile, as you can use fresh or frozen blueberries, making it a year-round favorite.
Perfect Occasion: This Maple Blueberry Buckle is perfect for brunch, an afternoon snack, or a cozy dessert to share with friends and family. It’s especially great for gatherings, as it can be served warm from the oven or enjoyed at room temperature. Whether for a holiday breakfast or a casual get-together, this cake is a crowd-pleaser.
Decoration Tips: For a simple yet elegant presentation, drizzle the maple icing generously over the cooled cake and let it slightly drip down the sides for a rustic look. You can also sprinkle a few extra blueberries or a light dusting of powdered sugar on top for an added touch. If you’re serving this cake for a special occasion, consider garnishing with fresh mint leaves or edible flowers for a pop of color.
Recipe:
Ingredients for the Topping:
- 1 cup (128g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ¼ tsp cinnamon
- Scant ¼ tsp fine sea salt
- 6 tbsp (85g) cold unsalted butter, cubed
Method for the Topping:
- In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Work in the cold butter with your fingertips until the mixture resembles wet sand with no large chunks of butter. Press the mixture together to form ½-inch chunks and set aside in the fridge until ready to use.
Ingredients for the Cake:
- 1 ⅔ cup (213g) all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure maple extract
- ½ tsp pure vanilla extract
- ½ cup (118ml) whole milk, room temperature
- ⅓ cup (75g) sour cream, room temperature
- 1 ½ cups (234g) fresh or frozen blueberries
Method for the Cake:
- Preheat the Oven:
Preheat your oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper, leaving some overhang for easy removal. - Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the sifted flour, baking powder, salt, cinnamon, and nutmeg until well blended. - Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the room-temperature butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the maple and vanilla extracts and mix well. - Prepare the Milk Mixture:
In a small bowl, whisk together the whole milk and sour cream until smooth. - Combine Wet and Dry Ingredients:
On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix. - Assemble the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Set aside ¼ cup (38g) of the blueberries for later. Sprinkle the remaining blueberries over the batter, then top with the crumble mixture. Finally, sprinkle the reserved blueberries on top. - Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Do not overbake. Cool the cake in the pan before transferring it to a serving platter.
Ingredients for the Icing:
- 1 cup (120g) powdered sugar, sifted
- 1 tbsp pure maple syrup
- 1 tbsp (14g) unsalted butter, melted
- ½ tsp pure maple extract
- Dash of fine sea salt
- 1-2 tbsp (15-30ml) whole milk, room temperature
Method for the Icing:
- In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, maple extract, and salt. Gradually add the milk, 1 tablespoon at a time, until the icing reaches your desired consistency. Whisk until smooth.
- Drizzle and Serve:
Drizzle the icing over the cooled cake and let it set before serving.
Enjoy this warm, comforting Maple Blueberry Buckle with your favorite beverage!
