Buckle - a type of cake that is made in a single layer, with berries added to the batter--usually blueberries. The batter is quite thick, and as it bakes, it forms a thin bottom layer. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

Every summer I find inspiration and tranquility in buckles, cobblers, crisps and pies.  My favorite time to make these desserts is in the late afternoon on one of my days off.  The next morning I enjoy a slice with coffee and the newspaper during a moment of quiet.  

This blueberry buckle recipe comes from the July/August 2000 issue of Martha Stewart Living magazine.  In that issue there was an article on wild blueberries with the most beautiful photos and recipes for pie, muffins, bannock, sticky buns and buckle.  

Blueberry Buckle

4oz (1 stick) unsalted butter

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup whole milk

5 cups blueberries

Streusel Topping

1 cup all-purpose flour

1/4 cup light brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 oz (6 tablespoons) unsalted butter 

1.  Prepare the streusel topping.  In a medium bowl, whisk together the dry ingredients.  Cut in the butter with a fork or pastry blender until pea-sized crumbs form.  Use your hands and clump together the topping until large chunks form.  Set aside.

2.  Preheat the oven to 350F.  Prepare a springform pan.  Butter and lightly flour the pan and set aside.  

3.  Mix the cake batter.  In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.  In the bowl of an electric mixer, beat together the butter and sugar on medium speed until light and fluffy.  Add the egg and vanilla and continue to mix on medium until incorporated.  Then alternate adding the flour mixture and the milk, beginning and ending with the flour.  Remove from the mixer and fold in the berries.  

4.  Pour the batter into the prepared pan.  Arrange the streusel topping over the top of the batter. Bake for 60 minutes or until a cake tester comes out clean when inserted into the center of the cake.  Remove the cake from the oven.  Let cool for 10 minutes before removing from the pan.