Name: Blueberry-Ginger Buckle
Yield: Makes 9
Ingredients: 8 Tbsp. unsalted butter, room temperature, divided, plus more for pan; ½ cup (63 g) raw pecans or walnuts; 2¼ cups (281 g) all-purpose flour, divided; ¼ cup (packed; 50 g) dark brown sugar; ½ tsp. ground ginger; 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided; 1 tsp. baking powder; ¼ tsp. baking soda; 1 2" piece ginger; ⅔ cup (133 g) granulated sugar; 2 large eggs; ½ cup sour cream; 1 tsp. vanilla extract; 2½ cups (325 g) fresh or frozen conventional or wild blueberries

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. If you’re not into ginger or you don’t have it hanging around, you can change up the flavors. Try using the zest of ½ orange in place of the fresh ginger and ground cinnamon or cardamom in place of the ground ginger. Peanuts would be fair game instead of pecans or walnuts, or you can skip the nuts entirely.

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