July 17, 2006
Blueberry Buckle
Ingredients:
for the cake:
2 cups flour
2 cups blueberries*
3/4 cup sugar
1/2 cup milk
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Directions:
Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Carefully fold in blueberries. Pour batter into the prepared pan. Set aside. In a small bowl, mix together all of the streusel ingredients until a rough crumb forms. You can achieve this by using a fork, pulsing a food processor or briefly mixing with an electric mixer. Sprinkle streusel evenly over the raw cake. Bake about 50 minutes or until a toothpick inserted in the center comes out dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.
* if you are using frozen blueberries, do NOT thaw them before use.
for the cake:
2 cups flour
2 cups blueberries*
3/4 cup sugar
1/2 cup milk
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Directions:
Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Carefully fold in blueberries. Pour batter into the prepared pan. Set aside. In a small bowl, mix together all of the streusel ingredients until a rough crumb forms. You can achieve this by using a fork, pulsing a food processor or briefly mixing with an electric mixer. Sprinkle streusel evenly over the raw cake. Bake about 50 minutes or until a toothpick inserted in the center comes out dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.
* if you are using frozen blueberries, do NOT thaw them before use.
My thoughts:
Is there a dessert name more fun to say than "blueberry buckle"? I think not, especially during blueberry season. It is fun to say, fun to serve and you can amaze your guests by informing them of the difference between a buckle and just a coffee cake. A buckle is a coffee cake with berries and streusel topping, don't you know? Anyway, my husband said this is the best blueberry buckle he's ever tasted and this includes ones he mistakenly called coffee cakes. And I don't think he is just saying that to make me feel better about baking while it's literally 100 degrees out. It really is just that good.
12 Comments:
That cake looks divine - and thanks for explaining what a buckle is :) I've never come across a buckle or coffee cake before, but methinks I should give it a shot!
That looks yummy!! Perfect since I'm going blueberry picking this weekend. Think I'll have to give that a try. If possible, would you mind e-mailing me the recipe? I would give you complete credit! :)
Rachel, this looks wonderful. I am looking at the picture and asking myself why I am bothering with baking crisps when I could be making blueberry buckle. Hhhmmmm....
This looks so good! We went blueberry picking earlier this summer (in Florida when the season is much earlier) and made blueberry everything. I just love blueberries!
I made this and...They weren't kidding when the recipe said you would end up with a thick dough. My goodness, it is very difficult to fold in berries without any smashing. But I managed with a slightly purple dough, and the buckle turned out terrific. I love streusel!!
George:
I am glad you tried and liked the recipe! I didn't have problems with the blueberries breaking up and turning the dough purple when I made it, maybe I had an extra hardy batch of berries?
Rachel - What temperature(s) could this be served at? I have a picnic to attend on Thursday, is it something that could sit out at room temp for a few hours? Or should it be served hot or cold?
Jenniy-It can be served hot or cold. We had it warm the first day and then room temperature after that. It would be fine sitting out for a few hours.
i love love love buckle! is this the recipe from cook's illustrated? that's the best one i've ever used.
Hi Michelle. This buckle is my favorite thing to make with blueberries.
It's not a Cook's Illustrated recipe, all of the recipes I post here are my original creations.
Thanks for visiting!
I didn't know that streusel and berries make it a buckle - you learn something new every day! This one sounds delicious!
That looks really good. Blueberries and streusel...mmm...
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