I grew up on the east coast of America, in a little town by the sea. One of the long standing traditions, and also one of the best things about growing up in suburban seaside Connecticut was ‘Breakfast at the Beach,’ which is as simple and self- explanatory as it sounds.
Every Sunday in the summer, my family, and big group of other families too, would head down to the beach first thing in the morning and set up the most amazing breakfast you’ve ever seen. I’m talking bagels of every variety, fruit, doughnuts (it is America, after all), big jugs of coffee and orange juice. There would be a gas stove set up making pancakes and eggs and waffles, which were doused in maple syrup and devoured with a light sprinkling of sand.
Breakfast at the Beach normally turned into lunch at the beach too, when everyone was still there, salty and sandy and still picking at pancakes late into the afternoon, and then normally dinner too, with the suggestion of ‘shall we order some pizzas and just stay here?’
Blueberry Buckle was my mum’s best contribution to these feasts. It was such a huge winner that there were always complaints if there wasn’t some going on a Sunday morning.
Blueberry Buckle is cake you eat for breakfast. As a child, this was basically the most wonderful invention ever. Even as a 20-year-old, it still is pretty darn wonderful. It’s a dense cake, laden with blueberries (my favourite fruit) and covered in a crumble topping. What’s not to love? It’s also super simple, so perfect to whip up on a Sunday morning.
I have been making it for my friends ever since, especially when I am feeling nostalgic and longing for those days of Breakfast at the Beach.
(this is an American recipe, so I have put the measurements in their original form- cups, but have also converted to grams for non-Americans!)
For the cake:
2 cups/ 250g plain flour
2/3 cups/ 135g caster sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 cup/ 55g butter, slightly melted
3/4 cup/ 175ml milk
1 large egg
1 punnet blueberries
Mix together the flour, sugar, baking powder, salt, butter, milk and egg until smooth. Once the batter is well mixed, add the blueberries.
Spread evenly into a pie dish.
For the topping:
1/2 cup/ 100g sugar (I used 50g each of caster and brown sugar- but it’s up to you!)
1/3 cup/ 40g flour
1/2 teaspoon cinnamon
1/4 cup/ 55g butter
Rub the flour into the butter until it resembles fine breadcrumbs, then mix in the sugar and cinnamon. Spread over the batter.
Bake at 180C or 375F for about 45 minutes, or until it feels firm to the touch. Enjoy warm with a big cup of coffee!