Blueberry Buckle
Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.
Martha Stewart Living, July/August 2000
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
This recipe appears in our cookbook "Martha Stewart's Cakes."
Variations
Because this recipe was developed at Martha's home in Maine, it makes good use of wild blueberries, which are smaller and have a more concentrated flavor than more widely available cultivated varieties. If you can't find fresh wild or cultivated berries, use thawed frozen blueberries or cultivated ones from the supermarket or farmers' market.