It’s soon time for picking fresh plump blueberries. What better way to bake with fresh berries than to make a cake, a blueberry buckle cake to be exact.

This cake is wonderful with coffee, tea or juice for a quick warm-weather holiday breakfast. Served with fresh whipped cream or ice cream, this cake makes for a nice light dessert that is loaded with sweet berries.

You can actually bake this cake in a skillet and scoop it out warm into serving bowls and top it with whipped cream.

Easy. Delicious. Packed with sweet fresh blueberries, this blueberry buckle cake is a great breakfast, dessert or late-night snack.

Blueberry Buckle Cake

2 cups of all-purpose flour

1 cup of buttermilk

3 cups of fresh blueberries

1 cup of granulated sugar

1 stick of unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

½ teaspoon of cinnamon, for sprinkling on top

2 tablespoons of granulated sugar, for sprinkling on top

Prepare a 9-by-9-inch cake pan with butter. Sift all of your dry ingredients and set aside. In your stand-up mixer, cream your butter and sugar together for about 2-3 minutes until light and fluffy. Add your large eggs in, one at a time, blending after each egg.

In a measuring cup, mix together your buttermilk and pure vanilla extract. While the mixture is running on low speed, alternate your dry ingredients with the wet ingredients, starting and ending with the dry ingredients. Mix until just incorporated.

Fold in your blueberries and place the batter into the prepared pan. In a small bowl, mix together your sprinkling sugar and cinnamon. Sprinkle the sugar mixture over the batter and bake for about 25-35 minutes at 350 degrees Fahrenheit. The cake will be done when a toothpick inserted into the center comes out clean. Also, the blueberry juices will start to come out of the cake when it’s baked.

Let the cake cool before serving.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.