preheat oven to 350


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup maple sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 cups blueberries

for the topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup maple sugar
  • 1 tspĀ ground cinnamon
  • 1/4 cup butter (melted)

Mix the flours, baking powder and salt in a large bowl. On medium speed, cream the butter with the maple sugar and maple syrup. Add the vanilla and eggs and mix until creamy. Add the flour mixture and milk to the butter mixture and stir until just combined. Gently fold in the blueberries and pour batter into a greased 10 inch spring form pan.

For the topping: mix the flour, sugars and cinnamon and cut in the butter until crumbs form. Sprinkle crumbs on top of the buckle and bake for about 60 minutes, or until a toothpick comes out clean.