Buckle: if you aren't familiar, it's sort of like a coffeecake and a muffin had a sweet, delicious child, and is so called because the butter and sugar stuesel topping caramelizes and "buckles." Our version is served at selected Nordstrom restaurants. Packed with blueberries (two pounds to be exact), it's an excellent way to capitalize on summer's bounty.

This recipe sprung from a happy accident. Our chefs were working with corn and almond flour for our Blueberry Almond Cake and realized afterward that it just happens to be gluten-free-though that affects neither the texture nor the flavor of this moist and tender blueberry cake.

Serve this easy-to-make dessert with a scoop of vanilla bean ice cream on a warm summer night.

Blueberry Almond Cake
From our Nordstrom Bistro, Grill, Blue Stove, Ruscello, Bazille and Bar Verde locations
(Serves 12)

Blueberry Almond Cake
1 1/2 cups almond flour, plus more for dusting
1 1/2 cups finely ground polenta (cornmeal)
1 1/3 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon lemon zest
1 tablespoon vanilla extract
4 large eggs
8 ounces (2 sticks) unsalted butter, at room temperature
2 pounds fresh blueberries

1. Preheat oven to 350°F. Lightly butter a 10-by-3-inch springform pan and dust it with a few tablespoons of almond flour. Shake the pan until the flour is distributed evenly across the bottom and sides. Or, for individual portions, lightly butter 8-ounce crème brûlée dishes.
2. In a stand mixer, add almond flour, polenta, baking powder, sugar, salt and lemon zest. Mix on low speed to combine.
3. Add vanilla and eggs, one at a time, to form a smooth batter. Once eggs are incorporated, add butter and continue mixing until combined; do not overwork.
4. Remove bowl from stand mixer and fold in blueberries, trying not to break them, until evenly distributed throughout the batter.
5. With a spatula, transfer batter to prepared baking dishes (about 6 ounces for each individual baking dish, if using). Set aside to make the buckle topping.

Buckle Topping
1/2 cup almond flour
1/2 cup light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 ounces (1/2 stick) unsalted butter

1. In a stand mixer, add the almond flour, brown sugar, granulated sugar, cinnamon and salt.
2. Mix on low speed and add butter, mixing until the topping resembles wet sand.
3. Top the cake(s) with an even coating of the buckle topping (about 2 tablespoons each for the individual portions).
4. Transfer to oven and bake until golden on top and the center is set, about 50 minutes (or 20 minutes for the individual portions.
5. Transfer to a cooling rack, and let cool at least 1o minutes. Serve warm or at room temperature after dusting with confectioner's sugar and placing a scoop of vanilla bean ice cream on top.

-Jeff Powell (Photos and Intro)