Monday, September 28, 2009

Blueberry Buckle

Maybe it's because it's getting cool outside. Or, maybe it's because we ate all the brownies Jamey made a few days ago. Whatever the reason, I craved something baked. Something baked and something sweet.

I've had this recipe in my binder for ages and I have no idea why I haven't made it before now. Does that happen to you? It happens to me all the time. I often hesitate to make something new because I'm afraid I won't like it. But, every once in a while, I'm willing to risk it and I am almost always glad that I did.


This is one of those times. This buckle is heavy on the blueberries in a good way. Don't taste the batter. You'll find yourself licking the mixer paddle, the spatula, the spoon you used to press the batter into the pan, the wooden spoon you used to mix the batter. If I could have thought up more utensils to use, I would have. The cake is soft and moist under the mild crunch of the streusel. This dessert is not overly sweet. I am a huge fan of sweet and while this is quite a bit less sweet than I usually prefer, it is still lovely and would pair nicely (I am guessing here) with a cup of coffee (not a coffee drinker).

Blueberry Buckle (from page 226 of a Martha Stewart Living magazine- issue unknown)
Makes one ten-inch round cake or two six-inch round cakes. This dessert is made in a springform pan.

1/2 cup butter, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup milk
5 cups blueberries (I used frozen)

1 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup packed light-brown sugar
1 cup all-purpose flour
6 tbsp. butter, room temperature

Heat over to 350 degrees. Butter and flour springform baking pan, and set aside. In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to the mixer, beginning and ending with the flour mixture. Remove from mixer.

Do not taste! I'm trying to help you out here.

Gently fold in blueberries. Pour batter into prepared pan.


To make streusel topping, mix cinnamon, salt, brown sugar and flour together; cut in butter using a pastry blender or fork until fine crumbs are formed. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.


Bake for about 60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.


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2 comments:

  1. Looks soooo yummy! I love the pictures you include in your posts...and the little witty comments..."do not taste"...LOL, I love it! :)
    Blessings,
    Camille

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  2. This looks yummy! I am planning on making it this Saturday for breakfast. I was a little shocked when it said 5 cups of blueberries... I can't wait to try it....and because I am a dork I will probably blog about it too... :)Now I'm off to look for your green tomato curry thing :)

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