Blueberry buckle

In my garden back in Norway I have two blueberry trees. These differ a lot from what Norwegians call blueberries, witch is not the same as blueberries in english. If you type blueberry on Wikipedia you get on the top of the article:

This article is about the “American” blueberry. For the “European” blueberry, see Bilberry

But they both belong to the same genus – Vaccinium. Just different subspecies.

Wild bilberries grow on small shrubs mainly at the northern parts of the Northern Hemisphere  –  which Norway is a part of.


Photo: Inger S. Jørgensen (My mom – she is still  picking blueberries (subspecies myrtillus), but this summer it has been so rainy in Norway that sadly there was not much to pick at their cabin at Sjusjøen). Reminds me of why we moved to California..


Photo: Robin Stacy – taken in Alaska where a subspecies quite similar to the one in Norway called alaskaense is  a part of the flora.

Blueberries on the other hand are native to North America, they grow on small trees, and they were first introduced to Europe in the 1930s. They are cultivated and therefore found in the grocery store year around.

Growing up, in northern Norway and later in the south, in the Oslo area, I remember my mother waiting for the (Norwegian type of) blueberry season to start and we then went into the forrest to gather this wild berry in large plastic buckets (like the ones you use for cleaning the floors), and then back home we rinsed them and made jam. My hands and face were all purplish from all the tasting. Delicious on pancakes and bread slices.  And we had jam for the whole winter without spending any money. A lot of people still keep on to this tradition even though commercial blueberries are now available in the stores.

In this recipe I have used the ones that you find in the store. Baked in the oven, they really taste like the jam my mother used to make. This cake is really easy to make. And it is easy to remember the recipe – more or less 1 cup of everything, except for the baking powder and blueberries (can´t get enough of the berries). The crust of the cake reminds me a bit of creme brulée, and it is really crunchy on the periphery. While baking, the berries “soaks” underneath the batter and the final results seems like a layered cake. Yummy! Perfect as dessert, and best when served warm. And it makes itself as dinner being served:-)

BTW – the cake is called a buckle because the berries are sprinkled on top and the cake “buckles” under the weight.


  • 1 stick butter
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 pinch salt
  • 2 teaspoons baking powder
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 2 cups blueberries of any choice (other berries can also be used)


Start with turning on the stove to 350°F.

Melt the butter in a skillet.

In a bowl, mix flour, sugar, salt, and baking powder. Add the vanilla extract to the milk and pour it over the dry mix. Use a whisk to mix it all together without lumps. Add the melted butter.

Pour the batter back into the skillet and place the blueberries in the middle.

Bake in the middle of the pre-warmed oven for 1 hour or into golden (remember to keep an eye on it – no oven are alike).


Preferably served warm with sour cream, or any other cream of choice.


Thanks to my mom and Robin Stacy for their contribution of pictures.

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