If you have no idea what I’m talking about, here’s a quick tutorial: the buckle belongs to a family of colonial-era fruit-based desserts, including the cobbler, the crisp, the Betty and the pandowdy. All of these scrumptious treats are a variation on a theme – loads of baked or stewed fruit and a finger-licking topping, be it biscuits, dumplings or buttery crumbs. But with the buckle, you don’t just get fruit and killer crumb topping; you get CAKE. (Talk about hitting the jackpot.)

Ever since I tested this recipe a few years ago, the reaction has been positively viral. Everyone loves it, and because it’s super cinchy, they pass on the recipe like it’s the greatest thing since sliced bread – and it kinda is. Alas, I’m merely the messenger; all kudos for this buckled version must go to Linda Greenlaw of "The Perfect Storm" fame.

For me, there’s something about a cookout that lends itself to fruit desserts.  Chocolate, you can sit this one out, dear; the berries of summer get to show off for only a hot second, so let them do their magical thing this holiday weekend…and Father’s Day…and Fourth of July...because before you know it, it will be pumpkin season.

Consider yourself forewarned; be prepared for nary a crumb left in the pan and an onslaught of recipe requests.

Mama's Blueberry Buckle
Adapted from "Recipes From a Very Small Island" by Linda Greenlaw and Martha Greenlaw

Ingredients

Batter

¼ cup (1/2 stick) unsalted butter
 (Earth Balance buttery sticks are a great lower-fat substitute)
½ cup granulated sugar
1 large egg

¾ cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1/3 cup milk

1 teaspoon vanilla
2 cups (1 pint) blueberries (raspberries and blackberries are equally divine stand ins)

Topping

1/2 cup granulated sugar or light brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon

1/2 stick unsalted butter, cold, cut into dice

Method

1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish.
In the bowl of a electric mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined.

2. In a small bowl, sift or whisk together flour, baking powder and salt. Add dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.

3. Scrape batter into prepared pan and spread with a rubber spatula so that it evenly covers the pan. Sprinkle berries over batter.

4. To make topping, whisk together sugar, flour and cinnamon in a small bowl. Add butter and work with a fork or your fingers until mixture is crumbly. Sprinkle topping over blueberries.

5. Bake for about 40 minutes, or until berries are bubbling and topping is golden brown.

6. Let cool slightly and serve warm or at room temperature.

Makes about six servings.

Photo credit: Kim O'Donnel