Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 1 pound fresh (or frozen, thawed) blueberries
- A 9"-diameter springform pan
Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps; set aside.
Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl.
Using an electric mixer on high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 minutes. Beat in egg and vanilla just to combine, about 2 minutes. Reduce speed to low and gradually add dry ingredients, then cream; mix just to combine. Gently fold in blueberries. Scrape batter into prepared pan, smooth top, and place pan on a rimmed baking sheet. Evenly sprinkle topping over.
Bake buckle until top is golden brown and a cake tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.