In June, blueberries are at their peak in the Triangle, and that’s a great excuse to make Blueberry Buckle.

A buckle, according to the North Carolina Blueberry Council, is a single-layer cake with fruit and a streusel topping. Because of the cake’s heavy batter, the streusel remains on top of the cake, and it “buckles” as the cake cooks.

Whatever its origin, the old-fashioned coffee cake doubles as a sweet breakfast treat or a homey dessert. In this version, nutmeg adds a spicy richness to the seasonal fruit.

Blueberry Buckle
Source: Adapted from the N.C. Blueberry Council

1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups fresh blueberries

TOPPING
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

Preheat oven to 375 degrees F. Grease an 8-inch-square baking pan.

In a mixing bowl, cream together the sugars, butter and egg.

In a separate bowl, sift the 2 cups flour, baking powder, nutmeg and salt. Stir into the sugar mixture, half at a time, alternating with milk.

Fold in blueberries, and spoon into prepared pan.

Combine topping ingredients, and sprinkle over cake batter.

Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.