Buttermilk Buckle + Grape + Blueberry + Streusel Recipe

Preheat your oven to 375 F.

First, prepare the streusel topping. In a small bowl, with a pastry cutter, fork, or your fingers, combine the butter, flour, salt, sugar, and cinnamon until everything is well combined and crumbly. Keep this cool in the fridge.

Next, start the cake batter. In a medium bowl, sift the flour, salt, and baking powder together. In a separate bowl, cream the butter and sugar with a stand or hand mixer until the mixture is pale and fluffy.

Add half of the dry ingredients to the batter and beat thoroughly. Then, add the buttermilk and vanilla, beating until the mixture is smooth.

Lastly, fold in the remaining dry ingredients, along with the grapes and blueberries. Use a spoonula and fold gently, being careful not to overmix or burst too many of the berries.

Line the bottom of a 9x9 inch pan with parchment or aluminum foil, letting the excess hang over the sides for easy removal. Butter the pan (and flour if you like), then pour in the thick batter and smooth it out evenly.

Sprinkle the reserved streusel topping evenly across the top of the batter. Bake for about 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Once out of the oven, let it cool for at least 15 minutes. Then, run a knife around the edges to loosen the buckle from the pan before unmolding it.