Individual Blueberry Buckles

Bake this cornmeal batter until it puffs a bit around the blueberries.
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  • Total: 1 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 6
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Ingredients

Fruit:

Unsalted butter, at room temperature, for the ramekins

1/4 cup sugar

3 cups blueberries

Batter:

1 cup all-purpose flour

1/3 cup cornmeal

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

4 tablespoons cold unsalted butter, thinly sliced

2 teaspoons grated lemon zest

3/4 cup milk

Confectioners' sugar, for serving

Vanilla ice cream, optional

Directions

Special equipment:
six 1-cup ramekins
  1. Preheat the oven to 375 degrees F.
  2. Lightly butter the insides of six 1-cup ramekins, and coat the bottom and sides with granulated sugar (pour out an excess sugar). Put on a rimmed baking sheet. Toss the blueberries with 1/4 cup granulated sugar in a medium bowl and set aside.

For the batter: 

  1. Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. Rub the butter and zest into the flour mixture with your fingers until the mixture is powdery. Stir in the milk with a rubber spatula until moist. Divide the batter among the prepared ramekins and top each with some of the blueberries.
  2. Bake until the buckles puff and brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve warm or at room temperature dusted with confectioners? sugar and topped with ice cream if using,

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)