Wednesday, September 25, 2013

Buttermilk Blueberry Buckle

After two years of blogging I finally decided to add a picture of myself to this blog.  Some people may not view this as a big deal, but to me it is. I am not a photogenic person.  I am always the girl who blinks in group pictures.  I sneeze just as the words "cheese" are being said. Or someone snaps a photo just as I'm mouthing "please don't take my picture". It's never good. 
 I do love to take pictures though, which works our well.  I'm much better behind the camera. ♥
So why now?  We'll, when I read a blog I like to see whose writing it.  I feel so comfortable blogging and talking to other bloggers it's nice to visualize who you are actually talking to.  I've been feeling guilty and wanted my readers to have the same experience.  Here is my sad attempt at a self pic.  I didn't blink or sneeze so it's a keeper!
Whew! Glad that's done.  Now on to the business at hand...
On Monday while my boy was at school I made Buttermilk Blueberry Buckle.  It was a cool morning and having the oven on to warm the kitchen was heavenly.  Since Monday's are hard anyway, why not start them with something delicious.  I had the Walton's on in the background and an apron around my waist.  I was exactly where I wanted to be. 

If you don't have buttermilk on hand, check out this link for substitutions.  I use the milk/lemon method all the time and it comes out perfectly! (thank you Joy the Baker )

For the cake:
1 cup flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/3 cup buttermilk
1/2 tsp vanilla
1/3 cup (5 1/3 tablespoons) butter or margarine, melted
2 cups blueberries, fresh or frozen
For the topping:
1/2 cup brown sugar
1/3 cup flour
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 cup (1/2 stick) butter or margarine

Mix four, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl beat egg, buttermilk, and vanilla. Stir in melted butter.

Add in the dry ingredients, stirring until well mixed.


Spread batter in a well-greased 9x9-inch pan.  Sprinkle with blueberries.

Mix topping ingredients until crumbly.

Spread over the blueberries.

Bake in a preheated 375 degree oven for 45 minutes or until the topping is brown.

It's the perfect combo of cake and crumble! YUM!  Served warm or cold, it's delicious.

The best thing about this buckle is that you can also have it for breakfast! Just rename it Buttermilk Blueberry Breakfast Cake! I'm sneaky that way : )


Have a wonderful day, friends.  The weekend is almost here! xx


  1. Hello gorgeous lady!

    It's lovely to see your face finally. I am the same..I need to find a good picture of myself to put on my blog.

    You always bake the loveliest of things! This is something else I must add to my list : )

    Gemma xXx

  2. I would absolutely love to have that for breakfast...or any time really. Yum!

    Your picture came out should show your pretty face on your blog!

  3. Hello Danielle! It's so nice to finally SEE you! You are beautiful!

    The blueberry buckle cake looks delicious! I made a similar lemon blueberry buckle a few weeks back. The addition of buttermilk makes cakes super moist and delicious. When I make buttermilk pancakes, I always use the lemon/milk mixture instead of buying actual buttermilk. Thank you for sharing your recipe! Happy fall Friday! xoxo

  4. You are as beautiful on the outside, as youare on the inside.
    I love you.

  5. A beautiful photo Danielle and I am with you, I prefer to see the person I am getting to know as well as knowing their name. So happy to meet you! Happy to read you love jazz as well. Loving your recipes..and visiting New England with you, my home turf. Best wishes from rainy Saigon... :)