Blueberry Buckle

by Roy Finamore
from Tasty: Get Great Food on the Table Every Day
(Houghton Mifflin, 2007)
Makes one 8-inch cake

“Buckle” is a good word, isn’t it? And what this is, is a giant and tender muffin, bursting with blueberries and topped with gently spiced crumbs. If you can find tiny wild blueberries, by all means use them.—Roy Finamore

convert Ingredients
For the crumb topping
3/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
6 tablespoons unsalted butter, softened

For the cake
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 pint blueberries, picked over, washed, and dried on paper towels

Want it? Click it.

Method
1. Heat the oven to 350°F (175°C). Butter an 8-inch springform pan and line the bottom with parchment.

Make the crumb topping
1. Stir the flour, sugar, spices, and salt together in a bowl. Add the butter and work it with your fingers, pinching and rubbing, until it is completely incorporated and the crumbs hold together when you pick up a handful and squeeze it.

Make the cake
1. Cut the butter into pieces and drop them into a large bowl. Beat with an electric mixer for a minute or two, until light. With the mixer running, pour in the sugar and continue to beat until very light and fluffy. Add the eggs and beat well.

2. Combine the 2 cups flour, baking powder and soda, and salt in a bowl. Whisk well to distribute the leavenings. With the mixer on low, mix in a third of the flour, then half of the sour cream, then another third of the flour and the rest of the sour cream. Mix in the remaining flour and the vanilla, turn the mixer to medium-high, and beat for about 30 seconds.

3. Toss the blueberries with the remaining 2 tablespoons flour and fold into the batter. Scrape into the springform pan and smooth out the top.

4. Pick up a handful of the crumbs and squeeze, then break them into larger and smaller bits over the cake. Continue until you’ve used up all the crumbs and covered the cake.

5. Slip the cake into the oven and bake for about 1 hour and 10 minutes. The tips of the crumbs and any exposed crust should be golden brown, and a cake tester should come out clean, though a crumb or two is fine.

6. Let cool on a rack. When the buckle is cool enough to handle, release the sides of the springform. Lift the buckle up off the base and peel off the parchment. You need to balance the cake in your hand and juggle it a bit, but that should not be a problem. Serve warm or at room temperature.

Recipe © 2007 by Roy Finamore. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.