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Blueberry Buckle

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

LC Wild Blueberries Note

Wee wild blueberries, which are teensier than their cultivated cousins and only available for a short spell in summer, would indeed work swell in this recipe. Not only are they potent in terms of flavor, but antioxidant content. We can also see using blackberries, raspberries, or black raspberries in this beauty of a buckle.

Special Equipment: 8-inch springform pan

Blueberry Buckle Recipe

  • Quick Glance
  • 25 M
  • 1 H, 35 M
  • Makes one 8-inch cake

Ingredients

  • For the crumb topping
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • 6 tablespoons (3 ounces) unsalted butter, softened
  • For the cake
  • 1 stick (4 ounces) unsalted butter, softened, plus more for the baking dish
  • 1 cup granulated 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

Directions

  • 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
  • 2. 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’s completely incorporated and the crumbs hold together when you pick up a handful and squeeze.
  • Make the cake
  • 3. Cut the butter into pieces and drop them into a large bowl. Beat with an electric mixer for a minute or two, until lightened. With the mixer running, pour in the sugar and continue to beat until very light and fluffy. Add the eggs and beat well.
  • 4. Combine the 2 cups flour, baking powder and soda, and salt in another bowl. With the mixer on low, mix in a third of the flour, then half the sour cream, then another third of the flour and the rest of the sour cream. Mix in the remaining flour and then the vanilla. Turn the mixer to medium-high and beat for about 30 seconds.
  • 5. Toss the blueberries with the remaining 2 tablespoons flour and fold into the batter. Scrape into the springform pan and smooth out the top.
  • 6. 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.
  • 7. 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 toothpick inserted in the center should come out clean (a crumb or two clinging to the toothpick is fine).
  • 8. Place the pan on a rack to cool. When the buckle is cool enough to handle, release the sides of the springform then 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.
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