Classic Blueberry (or any fruit) Buckle

Buckle your seat belts. We’re covered your dessert AND breakfast with a 30-minute, hands-off, use-your-favorite-fruit-fresh-or-frozen sheet pan cake. The crumble makes a great topping for muffins, and jam (or, wait for it- Nutella)! can also be used in place of fruit. Show us how you did it!

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Ingredients

Classic Blueberry (or any fruit) Buckle

1-3/4 cups All purpose flour
1/4 cup Almond flour
2 tsps Baking powder
2 tsps Kosher or flaked sea salt
2 ounces Butter, melted
3 Tbsps Olive oil
3/4 cup Sugar
1 Egg
1 tsp Almond extract (optional)
2/3 cup Milk
2 cups Blueberries (or any other fruit)*

Directions

  1. Preheat the oven to 350F. Line a quarter sheet pan or 8"x8" square pan with parchment paper. * If using frozen fruit, be sure to leave it frozen until the time you sprinkle it over the batter.
  2. Whisk the melted butter, oil, sugar, egg, milk and salt in a large bowl. Whisk in the flours and baking powder.
  3. Pour mixture onto cookie sheet. Sprinkle with fruit, followed by crumble (see below), and bake for 20 minutes.

Crumble

1/2 cup Sugar
1/4 cup Brown sugar
3/4 cup All purpose flour
2 ounces Butter
1 tsp Kosher or flaked sea salt
  1. Rub the butter into the dry ingredients until crumbles form. Crumble over the fruit and bake as directed above.