I use the blog as a recipe book. When I checked it to find the recipe today for Alton Brown's blueberry buckle, I was shocked that I had not posted about it before. It didn't even seem possible, but I could have been blogging for a year and had never mentioned one of our favorite recipes.
I made it for the first time a year ago. I was looking for a way to use up some of our blueberries from blueberry picking. When I told Eric I was going to make the following recipe, he asked me what a buckle was. I honestly didn't know, so I looked it up. A buckle is a type of cake made in a single layer with berries added to the batter with topping that is similar to a streusel, which gives it a buckled or crumpled appearance. The early American settlers, not having the correct ingredients to make many of their favorite English desserts, improvised, which is how the buckle, cobbler, crisp and many other fruit desserts came to be.
Whether you have frozen or fresh blueberries, this is an excellent way to use them. The ginger and nutmeg in this recipe add a nice flavor to the blueberries in the cake. This recipe can double as a dessert or a sweet breakfast cake. Sometimes we eat it for both because it's that good.
Ingredients
Cake
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
Topping
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Link to Recipe
-Anna
I made it for the first time a year ago. I was looking for a way to use up some of our blueberries from blueberry picking. When I told Eric I was going to make the following recipe, he asked me what a buckle was. I honestly didn't know, so I looked it up. A buckle is a type of cake made in a single layer with berries added to the batter with topping that is similar to a streusel, which gives it a buckled or crumpled appearance. The early American settlers, not having the correct ingredients to make many of their favorite English desserts, improvised, which is how the buckle, cobbler, crisp and many other fruit desserts came to be.
Whether you have frozen or fresh blueberries, this is an excellent way to use them. The ginger and nutmeg in this recipe add a nice flavor to the blueberries in the cake. This recipe can double as a dessert or a sweet breakfast cake. Sometimes we eat it for both because it's that good.
Ingredients
Cake
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
Topping
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Link to Recipe
-Anna
