Blueberry Buckle

It’s been waaaaayyyy too long!
All of this house selling, house rejecting, and apartment hunting has really put a damper on my baking. I can’t wait to have my own kitchen again. The apartment stove is totally off temperature so I had to cook it 10-15 minutes longer because it wouldn’t stay up to 375deg. Ugh.
This is Alton Brown’s Blueberry Buckle. Yum yum yum!!!! How can you not love a dessert with a name like that?
I replaced the nutmeg with ground cinnamon and used All Purpose flour instead of Cake Flour (just used 1 cup minus 2 tbsp A.P. in place of every cup of Cake Flour needed).
I had a piece warm (waiting the 10 minutes for it to cool is hard!)…. too yummy. I love the cinnamon with it. I don’t really notice the ginger, but it’s so delicious…. this is incredible. The warm blueberries make it just perfect, and not too much crumb topping, nice and delicate.
Mmmmmmm blueberries…. 🙂

UPDATE: 8 August 2012
I made this again (three years later) and increased the cinnamon. I used frozen wild Maine blueberries which are great because they are smaller, I just rinsed them in cold water to take the ice off. It took 50 minutes to bake.

Recipe:

For the cake:

  • Nonstick cooking spray
  • 9 ounces cake flour, approximately 2 cups (I used 7.8 oz AP flour)
  • 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 (I used Wyman’s frozen wild Maine blueberries)
  • 1/2 tsp cinnamon (I added this to the recipe)

For the topping:

  • 3 1/2 ounces sugar, approximately 1/2 cup
  • 1 1/2 ounces cake flour, approximately 1/3 cup (I used 1 oz AP flour)
  • 1/2 teaspoon freshly ground nutmeg   cinnamon
  • 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, cinnamon, 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 cinnamon. 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.

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