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Once upon a time there was girl from New York.

Fast forward, Fast forward.

Then during high school she and her mother moved to Cape Cod.

She hated it.  Then she loved it.

Fast forward.

Then this girl went to college in Philadelphia.

She loved it.

Fast forward.

Then she met a boy.  He was dreamy.  He deserved a cake.  Something amazing.

This girl was not confident in the kitchen or anywhere to be honest.

She turned to her trusty Martha subscription and found a delicious looking cake.  A buckle?

Whatever,  if Martha calls it a buckle who is this girl to argue?

What the heck is a springform pan?  Oh gosh this girl might be in over her head.

Maybe this boy would like an Entenmann’s?

Fast forward.

She figured it out.  (Legend has it she still has that first springform pan that her roommate drove her to Pathmark to buy for said buckle for said boy.)

Fast forward.

The buckle was a success!

It was enjoyed by the girl and the boy.

She made it when she was invited to the boy’s family BBQ’s.

She was awkward, the buckle was delightful.

Fast forward.

She and the boy got married.

Fast forward.

She and the boy moved to Cape Cod.

Fast forward.

She made this blueberry buckle the other day (in the same springform pan, the legend is true!) and it is still amazing and not at all difficult like the girl once thought.

You should totally make this. It’s dessert, it’s breakfast, it’s wonderful.

Get your springform pan buttered and floured and have your blueberries standing by.  Martha called for 5 cups, I put in 6 because as no one once said…If loving blueberries is wrong I don’t want to be right.

Sift your flour, baking powder and salt.

Cream the butter and sugar and add the egg and vanilla.  Then add your flour mix and milk.

In a separate bowl get your streusel topping ready, squeeze it all into large crumbs.

Fold all those berries into the batter.

Pour it into your prepared pan and spread it out.

Sprinkle the streusel topping over the batter and then in the oven it goes.

So good.  Sometimes I put powdered sugar on top, crumb cake style. Sometimes we have it with ice cream and sometimes I grab a slice and jam it in my face on the way to work.  Whatever works for you, works for me.

Blueberry Buckle

very, very slightly adapted from Martha Stewart Living Magazine.

Ingredients

1 stick unsalted butter at room temp (more for pan)

2 cups flour (more for pan)

1 + 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup milk

6 cups blueberries

streusel topping

Mrs. Kostyra’s Streusel Topping

Ingredients

1 cup flour

1/4 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter room temp

Combine all streusel topping ingredients in a bowl and squeeze together to make large crumbs, set aside.

Preheat oven to 350 degrees.  Butter and flour a 10 ” springform pan, set aside.

In a bowl, sift the flour, baking powder and salt, set aside.  In a mixer, cream butter and sugar until light and fluffy.  With mixer on low add egg and vanilla.  Beat until combined.  Add flour mix to butter and sugar alternating with the milk.  Remove batter from mixer when combined, fold in blueberries.  Pour batter into prepared pan and sprinkle reserved streusel on top.  Bake for 60-65 minutes until tester comes out batter free.  Cool on wire rack for 10 minutes, run a knife around side of buckle before removing side.  Serve with ice cream of powder sugar of on its own.  Enjoy!