Cozy Wild Blueberry-Maple Skillet Buckle with Sugar-Crusted Topping

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 3 cups (360 g) wild blueberries, fresh or frozen (do not thaw)
• 1/4 cup (60 ml) pure maple syrup, for berries
• 2 tbsp (25 g) granulated sugar, for berries
• 1 tbsp (8 g) cornstarch (use 1 1/2 tbsp if berries are very juicy)
• 1 tbsp (15 ml) fresh lemon juice + 1 tsp finely grated lemon zest
• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder + 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon + pinch nutmeg (optional)
• 6 tbsp (85 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar, for batter
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1/3 cup (80 ml) pure maple syrup, for batter
• 1/2 cup (120 ml) whole milk or buttermilk, room temperature
• 2 tbsp (25 g) coarse sugar (turbinado or demerara), for the sugar crust

Do This

• 1. Heat oven to 350°F (175°C). Butter a 10-inch oven-safe skillet (cast iron is ideal).
• 2. In the skillet, toss blueberries with maple syrup, sugar, cornstarch, lemon juice, and zest. Spread in an even layer.
• 3. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
• 4. In another bowl, cream butter with both sugars until fluffy. Beat in egg, vanilla, and maple syrup.
• 5. Stir in dry ingredients and milk alternately, starting and ending with dry, until just combined.
• 6. Dollop batter over berries, spread gently, and sprinkle with coarse sugar. Bake 35–45 minutes until golden and set. Cool 10–15 minutes and serve warm.

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Why You’ll Love This Recipe

• It bakes in a single skillet, so cleanup is easy and the presentation feels straight out of a cozy cabin kitchen.
• Wild blueberries stay juicy and vibrant under a soft, maple-scented cake that puffs and buckles around the fruit.
• A generous sprinkle of coarse sugar creates a golden, crackly crust that contrasts beautifully with the tender crumb.
• Perfect warm with a scoop of vanilla ice cream or a dollop of whipped cream for a simple but memorable dessert.

Grocery List

• Produce: Wild blueberries (fresh or frozen), lemon
• Dairy: Unsalted butter, whole milk or buttermilk, egg, optional vanilla ice cream or whipped cream for serving
• Pantry: All-purpose flour, granulated sugar, light brown sugar, pure maple syrup, cornstarch, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, coarse sugar (turbinado or demerara), vanilla extract

Full Ingredients

Wild Blueberry Layer

• 3 cups (360 g) wild blueberries, fresh or frozen (do not thaw if frozen)
• 1/4 cup (60 ml) pure maple syrup
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (8 g) cornstarch (use 1 1/2 tbsp / 12 g if berries are very juicy or frozen)
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest

Maple Cabin-Style Cake Top

• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but cozy)
• 6 tbsp (85 g) unsalted butter, softened to room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1/3 cup (80 ml) pure maple syrup
• 1/2 cup (120 ml) whole milk or buttermilk, at room temperature

Sugar-Crusted Topping

• 2 tbsp (25 g) coarse sugar, such as turbinado or demerara
• Pinch ground cinnamon (optional, for sprinkling with the sugar)

Step-by-Step Instructions

Step 1: Heat the oven and prep the skillet

Arrange an oven rack in the center of your oven and heat it to 350°F (175°C). Lightly butter a 10-inch oven-safe skillet, preferably cast iron for that rustic cabin feel and even heat. If your skillet is very well seasoned, you can simply swipe a thin coating of butter around the bottom and up the sides. Set the skillet aside while you mix the filling and batter.

Step 2: Build the wild blueberry layer

Add the wild blueberries directly to the prepared skillet. Sprinkle the granulated sugar and cornstarch evenly over the berries. Drizzle on the 1/4 cup (60 ml) maple syrup and the lemon juice, then add the lemon zest. Gently toss everything together right in the skillet until the berries are evenly coated and the cornstarch disappears. Spread the berries into an even layer. They will look glossy and a bit syrupy already; this mixture will thicken into a jammy, purple-blue layer as it bakes.

Step 3: Mix the dry ingredients for the cake

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Make sure there are no clumps of baking powder or soda. Set this bowl aside. Having your dry ingredients fully combined before you start the batter helps the cake bake evenly and keeps you from overmixing later.

Step 4: Cream butter, sugars, egg, and maple

In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer on medium speed, beat for 2–3 minutes until the mixture is lightened in color and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla extract, then beat again until smooth and creamy, about 30–45 seconds. Pour in the 1/3 cup (80 ml) maple syrup and beat on low just until it is fully incorporated. The mixture should be silky, with a definite maple aroma.

Step 5: Combine wet and dry to make a soft batter

With the mixer on low speed, add about half of the flour mixture to the creamed butter mixture and mix just until most of the flour disappears. Pour in half of the milk (or buttermilk) and mix briefly to combine. Repeat with the remaining flour mixture and the rest of the milk, beginning and ending with the dry ingredients. Stop mixing as soon as the batter is smooth and no streaks of flour remain. Overmixing will make the cake tough instead of tender and soft.

Step 6: Spoon the batter over the berries and sugar-crust the top

Give the blueberries a quick stir so the juices are evenly distributed, then smooth them into a level layer. Using a spoon or small scoop, drop generous dollops of batter evenly over the berries. Once all the batter is in the skillet, use an offset spatula or the back of a spoon to gently spread it to the edges, connecting the dollops. It is fine if some berries peek through and the surface looks rustic; that is part of a buckle’s charm. Sprinkle the coarse sugar evenly over the batter, along with a pinch of cinnamon if you like. The sugar will melt and bake into a crackly, golden crust.

Step 7: Bake until puffed, golden, and bubbling

Place the skillet on the center rack and bake for 35–45 minutes. The buckle is done when the top is deeply golden, the coarse sugar looks crisp, the edges are bubbling with blueberry juices, and a toothpick inserted into the cake portion (avoiding the berries) comes out with just a few moist crumbs. If the top is browning too quickly before the center is set, loosely tent the skillet with foil for the last 5–10 minutes of baking. Remove from the oven and let cool on a rack for 10–15 minutes; the juices will thicken slightly and the cake will finish setting. Serve warm, scooping down through the sugar-crusted cake into the juicy blueberries. Add vanilla ice cream or whipped cream if desired.

Pro Tips

• Use wild blueberries if possible: Their smaller size and intense flavor create a more even, jammy layer that buckles the cake beautifully. If using larger cultivated berries, lightly mash a small handful before mixing to encourage juiciness.
• Do not thaw frozen berries: Use them straight from the freezer and increase cornstarch to 1 1/2 tbsp (12 g). Add 3–5 extra minutes to the bake time if needed.
• Measure flour accurately: For best texture, weigh the flour (160 g) or fluff it, spoon it into your measuring cup, and level it off. Too much flour will make the cake dense.
• Check doneness in several spots: Because of the juicy berries, test the cake near the center and closer to the edge to be sure the crumb is set, not wet.
• Serve warm, not scorching hot: Giving the buckle at least 10 minutes to rest makes the blueberry layer saucy but not runny and keeps the cake from crumbling apart.

Variations

• Brown Butter Maple Buckle: Brown the 6 tbsp butter in a small saucepan until golden and nutty, then cool slightly before using in the batter. This adds a toasty, caramel note that pairs beautifully with the maple.
• Lemon-Blueberry Buckle: Increase lemon zest to 2 tsp in the berry layer and add another 1 tsp to the batter. Finish the cooled buckle with a simple lemon glaze (1/2 cup powdered sugar whisked with 1–2 tbsp lemon juice) instead of coarse sugar, or in addition to a lighter sugar sprinkle.
• Mixed Berry Cabin Buckle: Swap up to half of the wild blueberries for raspberries or blackberries. Keep the total berry volume at 3 cups and keep cornstarch at 1–1 1/2 tbsp depending on juiciness.

Storage & Make-Ahead

Let any leftover buckle cool completely, then cover the skillet tightly or transfer slices to an airtight container. Store at room temperature for up to 1 day or in the refrigerator for up to 3 days. For the best texture, reheat individual portions in a 300°F (150°C) oven or toaster oven for 8–10 minutes, or microwave gently until warm. The sugar crust will soften in the fridge, but a quick reheat helps revive it.

For a head start, you can whisk the dry ingredients together and store them in an airtight container at room temperature for up to 2 days. You can also assemble the blueberry layer in the skillet, cover, and refrigerate for up to 12 hours; stir before topping with batter. Mix the batter just before baking for the best rise.

Nutrition (per serving)

Approximate values for 1 of 8 servings (without ice cream or whipped cream): about 350 calories; 15 g fat; 50 g carbohydrates; 2 g fiber; 30 g sugars; 5 g protein; 260 mg sodium. These values are estimations and will vary based on specific ingredients and portion sizes.