On what possible occasion would you prepare a thing like a buckle? When you suddenly find yourself with an awkward, medium quantity of berries, that’s when. Too few for a pie, but more than you can comfortably consume on top of your breakfast cereal. Two or three cups, say. About the quantity you’d have left over after making jam, or if you stopped to raid a bush driving a back country road. Think of a buckle not as an intention, but as a circumstance.
Begin by assembling your ingredients and preheating your oven to 375. Then grease an 8-inch-square pan with cooking spray or melted butter.
This is your basic creaming method sort of affair. Sift together the dry ingredients.
Combine the eggs and vanilla. Whisk them together or don’t…it’s not a big deal.
Now combine the butter and sugar in the bowl of a mixer fitted with a paddle.
Cream them on medium-high, then add a third of the flour mixture. Stir on low until barely combined.
…then add about half the eggs.
Stir again for about 20 seconds. Add another third of the flour, scrape and so on until all the ingredients are more or less together. An unincorporated streak of flour is, well, fine.
Add the berries. Here I have all blueberries because, well, that’s the pickle I was in. But a mix of berries is even better.
Fold them in.
Scrape the mixture into the cake pan.
Sprinkle on the streusel.
Bake the cake for about 45-50 minutes. Cool it on a wire rack for at least 20 minutes.
Slice it and serve. Cut it into whatever shape strikes your fancy…squares, circles, whatever you like. You can go surprisingly upscale with this with a little lemon-cider sauce and a creative presentation. No one will know it took you all of half an hour to prepare all the elements.