Wishing a very Happy Beyoncé Birthday to all who celebrate! This one feels extra special given Queen Bey turns 44 today, IYKYK
To celebrate, we’re making my Sweet ★ Honey ★ Buckle with Blueberries – a delicious nod to her “Sweet ★ Honey ★ Buckin’” from Cowboy Carter.
The base is a honey- and lemon-tinged sponge, topped with a pint of juicy blueberries mixed with finely diced crystallized ginger (a sweet-heat combo I fell in love with last year while making a recipe with a blueberry-ginger sauce). Over it all goes a buttery brown sugar crumble that makes this my new favorite blueberry dessert.
While it’s tempting to dig in hot from the oven, it’s even better once cooled to room temp, when the flavors have had time to mingle. And I’d highly recommend finishing it with a drizzle of honey and a non-negotiable sprinkle of flaky sea salt.
This recipe was also the very first tested by so many of you – thank you! Hearing how it baked up in your kitchens (and that ginger was a polarizing addition 😅) made this such a fun learning experience.
Really wishing we could celebrate by re-living the Renaissance Tour – are we ever going to be able to stream that?!
NOTES:
- Crystallized Ginger: Crystallized ginger is fresh ginger that’s been simmered in sugar syrup, then coated in sugar. It’s chewy, sweet, and slightly spicy. You’ll usually find it in the baking aisle, spice section, or near dried fruit. I get mine from Trader Joe’s. It’s an optional addition if you can’t find or don’t like ginger. Tip: dust the pieces with about ½ teaspoon flour before chopping to keep them from sticking.
- Frozen blueberries: I would avoid using frozen blueberries as they can significantly increase baking time.
- Springform pan: If you don’t have a springform pan, a well-greased 9-inch round cake pan works too. Lining the bottom with parchment will make removal easier.
- Make Ahead: Let the cake cool completely before covering. It will keep for 1 day at room temperature or 2 to 3 days in the fridge.
A huge thanks to those who tested this recipe:
Laura Arsenault, Mahdis Azimi, Jessica Barganski, Janet Bowne, Kara Doherty, John Donovan, Ellery Draper, Frances Flannery, Noelle Hale, Chrissy Hansen, Susan Goldberg, Tina Harris, Joyce Louie, Ed Matier, Mary Ann Manasewich, Lexi Mumma, Katie Orme, Tama Pudvah, Jeff Rambow, Holly Roberts, Laurie Roche, Douglas Simpson, Kristin Welch.
Inspiration(s): The inspiration for the blueberry/ginger combo came from Melissa Chaiken’s Wild Blueberry Mostarda.
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Sweet ★ Honey ★ Buckle with Blueberries
(2 votes, average: 4.50 out of 5)
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- Total Time: 1 hour, 10 minutes
- Yield: 8 servings 1x
Description
FOR THOSE WHO DON’T READ RECIPES IN ADVANCE (LIKE ME): You’ll need your eggs and whole milk at room temp for the batter! And go ahead and melt that butter to allow it to cool slightly
Ingredients
For the Crumble
- 2/3 cup (85 g) all-purpose flour
- 3 tablespoons (40g) packed light brown sugar
- 2 tablespoons (25g) granulated sugar
- Pinch of kosher salt
- 4 tablespoons (57 g) unsalted butter, melted and cooled
For the Honey Batter
- 1 tablespoon lemon zest (from a medium lemon)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup whole milk, at room temperature
- 6 tablespoons (85 g) unsalted butter, melted and cooled
- 1/3 cup (110 g) honey
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 g) all-purpose flour
For the Blueberries
- 1 pint (about 12 ounces) fresh blueberries
- 3 tablespoons (30 g) finely chopped crystallized ginger, tossed with 1/2 teaspoon flour
- 2 tablespoons (25g) granulated sugar
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan with butter or cooking spray. If you’re worried about sticking, you can also line the bottom with parchment paper
Make the crumble:
- In a small bowl, whisk together ⅔ cup (85 g) all-purpose flour, 3 tablespoons (40g) packed light brown sugar, 2 tablespoons (25g) granulated sugar, and a pinch of kosher salt. Pour in 4 tablespoons (57 g) melted unsalted butter and stir until the mixture is evenly moistened. It should look like wet sand and hold together in small clumps when squeezed. Refrigerate until ready to use.
Make the honey buckle batter
- In a large bowl, rubbed together 1 tablespoon lemon zest and ¼ cup granulated sugar to help release the lemon oil. Whisk in ½ cup whole milk, 6 tablespoons melted unsalted butter, ⅓ cup honey, 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice until smooth and well combined.
- Sprinkle the 1½ teaspoons baking powder, ½ teaspoon kosher salt, and 3/4 teaspoon ground ginger over the mixture and whisk to combine. Add 1½ cups all-purpose flour and rubber spatula, gently fold until just incorporated—stop as soon as you no longer see streaks of dry flour. A few lumps are fine. (Overmixing can develop gluten and make the cake tough.
- Spread the batter evenly into the prepared pan; it will form a shallow layer.
Make the blueberry layer:
- In the same bowl you made the batter, toss together 1 pint fresh blueberries, 3 tablespoons finely chopped crystallized ginger, 2 tablespoons granulated sugar, and a pinch of kosher salt.
Assemble:
- Sprinkle the blueberry mixture evenly over the top and gently press it into the batter. Sprinkle the chilled crumble over the top, using a mix of small and larger clumps for texture.
- Place the springform on a baking sheet (to catch any drips and make it easier to move) and bake for 40–50 minutes, rotating the pan halfway through.
- The buckle is done when a toothpick or cake tester inserted in the center (avoiding juicy berry spots) comes out with moist crumbs but no wet batter. For accuracy, the center should register 200–205°F (93–96°C) on an instant-read thermometer.
- Let the buckle cool in the pan for 10 minutes. Run a thin knife around the edge, then release the springform ring. Cool at least 1 hour before serving. The flavor and texture improve as the cake sets.
- Optional: Serve with drizzle of honey, sprinkle of flaky sea salt and/or dollop of whipped cream
- Prep Time: 20 minutes
- Cook Time: 50 minutes
