I have to give all the credit to my mom’s friend Allie’s mom for this amazing recipe! She brought it over once and I knew I had to get the recipe. Since then, it has become a favorite in our household. A “buckle” is like a coffee cake with lots of crumb and this one is full of plump blueberries that add the best pop of freshness within the layers of butter and sugar. I am telling you that you will love this and your whole family will love you for making it! Also a bonus is that it doesn’t require any special ingredients so its very likely that you already have all the ingredients in your pantry. Therefore, you have no excuse- time to get baking!
First preheat the oven to 350 degrees and grease a 13×9 dish.
Start by creaming the 1 stick of softened butter and 1.5 cups white sugar until light and fluffy in a stand mixer. Then add 2 eggs and mix more.
In a separate bowl mix together 4 cups of flour, 4 tsp of baking powder and 1 tsp of salt. In another bowl mix together 1.5 cups of milk and 2 tsp of vanilla extract.
Next, alternate adding the dry ingredients and the wet ingredients into the butter-egg mixture. Start and end with the flour. The batter should be pretty thick.
In separate bowl add 1 more stick of softened butter, 1 cup of sugar, 6 heaping Tbsp of flour and 2 tsp of cinnamon. Mix with your hands to form a crumb.
Lastly, pour the batter into the prepared dish and cover with the crumb mixture. Bake for 45-50 minutes. The top should be golden brown and the middle should be set.
Serve warm or at room temperature. Covered, it should last up to a week on the counter. I like to eat it warm with a little greek yogurt. Let me know how you like it. Enjoy!