Thursday 25 July 2013

Blueberry Buckle with Lemon-Pistachio Streusel

As I was searching for fruit buckle recipes, I got confused. Isn't a fruit buckle a crumble which is also somewhat similar to a cobbler? 

After some research, I now understand that a cobbler is baked fruit topped with a batter or biscuit crust, whereas a buckle (also known as a crumble) is a moist butter cake topped with a streusel topping on this moist fruit cake (usually made with blueberries) makes the top look buckled. 

There are numerous fruit buckle recipes online and you can use any type of fruits you like. My favourite is still the blueberry so I've picked this Blueberry Buckle which has a rather interesting streusel made of pistachios and lemon zest.

The combination of moist butter cake base dotted with blueberries and a crunchy lemony streusel was delightful. I really enjoyed the crumbly of the cake against the crisp texture of the streusel. The lemon zest went well  with the distinctive flavour of the pistachio which made for a very unique streusel topping. 

Blueberry Buckle with Lemon-Pistachio Streusel (9 inch square)
Recipe adapted from here


  • 6 tablespoons (3 oz / 85 g) cold unsalted butter
  • 1 cup (4.9 oz / 140 g) all-purpose flour
  • 1/2 cup (3.5 oz / 100 g) sugar
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon
  • 1/2 cup (2.7 oz / 76 g) unsalted shelled pistachios, coarsely chopped
  • 1 cup (4.9 oz / 140 g) all-purpose flour
  • 1 teaspoon baking powder
  • 11 tablespoons (5.5 oz / 156 g) unsalted butter, at room temperature
  • 3/4 cup (5.3 oz / 150 g) sugar
  • 3/4 teaspoon kosher salt
  • 2 eggs (3.5 oz / 100 g), at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (4.7 oz / 133 g) strawberries, cut into bite-sized pieces (I used blueberries)

  • Cut the butter into small chunks and let sit at room temperature for 5 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
  • Preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
  • Sift the flour and baking powder into a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
  • In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
  • With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
  • Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
  • Pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
  • Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.
I am submitting this to Bake-Along hosted by Joyce of Kitchen FlavoursLena of Her Frozen Wings and Zoe of Bake for Happy Kids


  1. Mich, This cake looks very delicious and I like the topping with blueberry which is my favourite :)

  2. Hi, Mich! You also have the same question huh? No matter is a streusel, a crumble or a cobbler, I guess all are the same. All taste as good as it can be!

  3. Pistachio as a topping is a great idea indeed!

  4. Hi Mich! Now I know how to explain cobbler / buckle / crumble! Your buckle looks really delicious and pretty with all the "purple spots"!

  5. Sometimes the name may sound different but after all the cake do look the same as of to crumble or cobbler. Nevertheless, it is delicious. The pistachio as the topping is the winner to this cake I should say!

  6. Hi Mich,
    Yes, it is a little confusing when it comes to a streusel, crumble, buckle and sometimes cobblers!
    Your blueberry buckle looks delicious especially with the pistachios topping!
    Thank you for baking along with us!

  7. I love this Mich look so good and I love indeed blueberries!!

  8. This cake looks really yummy & the topping is just awesome!

  9. Hi Mich,

    Your cake looks fantastic. nice and rich. I specially love your pistachio topping !

  10. I read somewhere that original fruit buckle uses blueberries
    yours looks amazing, lemon and pistachio makes a great combination!

  11. This blueberry buckle sounds delicious. I love blueberries in desserts.

  12. wow I love the pistachio streusel topping! Amazing buckle, Mich.

  13. Hi Mich, first time coming over. Like this pistachio crumble topping!

  14. This is a new recipe that I've learned in the past few days! Butter cake with a combination of fruits & nuts & crumble toppings sounds so attractive to me!

  15. I love the combo of this lemony buckle with blueberries & pistachio! YUMMY! Thanks for sharing this recipe, bookmarking ! hehehehe ;)

  16. Your streusel certainly sounds unique and delicious! WOuld love to try this too1

  17. I am so loving these buckles!! Loved your take on it with bluberries

  18. I like the streusels on your cake.I want to try this on my next buckle.

  19. Terrific looking cake!
    I love the addition of the pistachio

  20. Mich what a great combination of flavors!! Love the addition of the pistachio and lemon!!

  21. Whatever we call it...this sure looks delicious! And I love the addition of pistachios. They are my favorite nut. Thank you so much for sharing this with us!

  22. Hi Mich,

    Me too... I never know what is fruit buckle before this bake-along. Good that I learn everything about this new dessert with all these reading.

    Yours look wonderfully delicious buckling all these pump-y blueberries :D


  23. I love pistachios and this is a wonderful cake. I have to bookmark this. X

  24. hi mich, sorry to come by late for your delicious looking buckle, just got back from a trip. yeah, i wasnt too sure of what a buckle is and the difference between all that you mentioned and am glad to know we now know something new a little better! NIce one with pistachios streusels!

  25. I can only imagine how delicious these are. and your photos are so amazing.

  26. Mich , you had me at pistachio-lemon combo ! The cake is a sure winner ;D

  27. Oh what a great combination, Mich! I craved for blueberries for the past 6 weeks and finally got to eat them a few days ago. I was in blueberry heaven. Next I need to make something with them... this good looking buckle is calling my name. =P YUMMY!

  28. Hi Mich, your blueberry buckle look very inviting. Love the combination, awesome!

    P/S Sorry, I'm late and miss so many of your posting.