The Maslin Method: A Blueberry Buckle
If there is one dessert that captures the spirit of the United States of America in the mid-1800s, it may well be the humble blueberry buckle. Popular throughout New England, buckles were simple cakes made with seasonal fruit and whatever grains were available to the home baker. As the berries baked, they settled into the batter, creating the characteristic "buckled" appearance that gave this dessert its charming name.This Modern Pioneer version uses The Maslin Method, blending hard white wheat, spelt, and cornmeal into a cake that feels right at home on any American table and is perfectly suited to today's kitchen.
Servings: 8
Equipment
- 1 10-inch cast-iron skillet
- 1 Medium mixing bowl
- Measuring cups and spoons
- 1 Whisk
- 1 Rubber spatula
Ingredients
For the Buckle
- 1 1/2 cup hard white wheat flour
- 1 cup spelt flour
- 1/2 cup cornmeal, medium grind
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter melted and cooled (Plus, additional room-temperature butter for greasing the cast-iron skillet)
- 3/4 cup maple sugar or unrefined whole cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups buttermilk
- 3 cups fresh blueberries
- 1 tsp all-purpose flour
For the Crumb Topping
- 1/2 cup maslin flour blend
- 1/3 cup maple sugar or granulated sugar also known as “table sugar” or “white sugar”
- 1/2 tsp allspice
- 4 tbsps cold butter cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C).
- Butter the cast-iron skillet, and set it aside.
- In a large bowl, whisk together the hard white wheat flour, spelt flour, and cornmeal. This is your maslin flour blend. Set aside 1/2 cup.
- To the remaining flour mixture, add all the remaining Buckle ingredients, except the blueberries, and mix well to combine. The batter should be thick and fall off the spoon or spatula in large dollops. If it is not this consistency, adjust with additional liquid or flour, as needed. (See video.)
- Toss the blueberries in the all-purpose flour.
- Gently fold in 2 cups of the blueberries into the batter.
- Spread the batter evenly into the cast-iron skillet.
- Spread the remaining cup of blueberries on top of the batter and press them down gently.
- In a medium bowl, combine 1/2 cup of the maslin flour blend, sugar, and allspice.
- Cut in the cold butter with your fingers or a pastry blender until the mixture resembles wet sand.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Allow the buckle to cool for 10 minutes before serving.
- Serve warm or at room temperature.
Video
Notes
• Fresh blueberries are traditional, but you can also use blackberries, raspberries, or a mixture of summer berries.
• You can use store-bought flour or fresh-milled flour in this recipe.
• You can substitute any liquified curdled or cultured dairy if you do not have buttermilk. These include whole milk with a splash of vinegar or lemon juice, kefir, yogurt thinned with water, cultured sour cream or crème fraîche thinned with water, or clabber.
• This buckle is especially delicious served with lightly whipped cream, fresh cream, or a scoop of homemade vanilla ice cream.
• The 40% hard white wheat, 40% spelt, and 20% cornmeal blend follows The Maslin Method and creates a tender crumb with a subtle sweetness and a distinctly American character.
• Leftovers make a delightful breakfast with a cup of coffee the next morning! Find this recipe and video at https://marysnest.com/the-maslin-method-a-blueberry-buckle/ If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/ For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/ ▶NOTICE: Mary’s Nest, Mary’s Nest Cooking School, The Maslin Method, Maslin Flour Blends, and The Maslin Method Baking School are all Trademarks of Mary’s Nest, LLC. Copyright © 2026 Mary's Nest, LLC, All Rights Reserved
• You can use store-bought flour or fresh-milled flour in this recipe.
• You can substitute any liquified curdled or cultured dairy if you do not have buttermilk. These include whole milk with a splash of vinegar or lemon juice, kefir, yogurt thinned with water, cultured sour cream or crème fraîche thinned with water, or clabber.
• This buckle is especially delicious served with lightly whipped cream, fresh cream, or a scoop of homemade vanilla ice cream.
• The 40% hard white wheat, 40% spelt, and 20% cornmeal blend follows The Maslin Method and creates a tender crumb with a subtle sweetness and a distinctly American character.
• Leftovers make a delightful breakfast with a cup of coffee the next morning! Find this recipe and video at https://marysnest.com/the-maslin-method-a-blueberry-buckle/ If you’re building a traditional foods kitchen or stocking a real foods pantry, be sure to get all the books in Mary’s Modern Pioneer cookbook series, published by Penguin Random House: https://marysnest.com/modern-pioneer-cookbook-series/ For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/ ▶NOTICE: Mary’s Nest, Mary’s Nest Cooking School, The Maslin Method, Maslin Flour Blends, and The Maslin Method Baking School are all Trademarks of Mary’s Nest, LLC. Copyright © 2026 Mary's Nest, LLC, All Rights Reserved
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