Blueberry Banana Buckle
Berries are the customary fruit for a traditional buckle or crumble but this version becomes even more special with the addition of ripe bananas. Recipe adapted from
  • 8 tablespoons unsalted butter, softened
  • 6 tablespoons plus 1¾ cups flour, plus more for pan
  • 1¼ cups sugar
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • ⅛ teaspoon freshly grated nutmeg (optional)
  • 2 teaspoons vanilla extract
  • 1 egg
  • ½ cup milk
  • 1 pound blueberries, fresh or frozen
  • 2 ripe bananas, mashed
  1. Heat your oven to 350° F. Butter and flour a 9-inch springform pan, tap out the excess and set aside.
  2. To make the streusel topping, in a separate bowl, stir together 4 tablespoons butter, 6 tablespoons flour, ½ cup sugar, ¼ teaspoon salt, cinnamon, and nutmeg. Set aside.
  3. In another bowl whisk together the remaining flour, salt and baking powder and set aside.
  4. In a large bowl, beat the remaining 4 tablespoons butter and ¾ cup sugar with a handheld mixer on medium speed until the mixture is pale, about 1 minute. Add the vanilla extract and egg and beat again until smooth. Add the flour mixture and milk and mix (low speed) for another minute. Fold the blueberries and mashed bananas into the batter with a rubber spatula and pour into the prepared pan. Sprinkle the streusel topping and bake the cake for 1½ hours or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
Here is the link to the original Saveur recipe without my adjustments:
Recipe by Lemons + Anchovies at