Friday, April 3, 2009

Best Blueberry Buckle


This past summer I put up 20 lbs of blueberries. So as I use up my freezer preserves I am always in search of a good blueberry recipe and this is the BEST yet. This recipe could easily be made with another berry if that is what you have on hand. I promise you will not be disappointed if you make it! I made this last weekend for the in-laws served with vanilla ice cream and fresh warmed maple syrup.


It was rated 5 stars with 16 reviews

Best Blueberry Buckle (Blueberry Crumb Cake)

Streusel Topping
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)
Cake
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries, picked over (about 20 ounces)
Directions
1 For the streusel:.
2 In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
3 Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
4 Transfer streusel to small bowl and set aside.
5 For the cake:.
6 Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
7 Whisk flour and baking powder in small bowl to combine; set aside.
8 In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
9 Beat in vanilla until combined, about 30 seconds.
10 With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
11 Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
12 Using rubber spatula, gently fold in blueberries until evenly distributed.
13 Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
14 Sprinkle streusel evenly over batter.
15 Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
16 Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
17 Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Enjoy Your Weekend!


13 comments:

Amy ~ 12 Acres said...

Mmmm! That looks so yummy! I love blueberry anything! I also have that same Bundt pan and it makes very pretty cakes, although I think it's a pain to grease and flour. I don't use it much. The ducks are growing!

Amy said...

Yummy, my sister used to make us blueberry buckle and my sister-in-law made it ocassionally too. What kind of ducks are those again?

frugalmom said...

Looks great! And I have tons of berries left in the freezer. Thanks for the recipe.

Patrice Farmer said...

oh god that looks good!

jenn said...

That looks fabulous! Yummmm...

Queenie said...

Oh thank you! thank you! I have 15 pounds of frozen blueberries in my freezer - this will be just the right touch on our breakfast table!

Country Girl said...

Thanks for all the comments guys. The ducks are Khaki Campbells.

citygirl said...

Hmmm...that looks yummy! What a treat!

Save a piece for me! I'll be right over....I wish! LOL!!

I shopped in my freezer this weekend too...I made Tripple Maine Berry Muffins. (Cranberry, Blueberry and Blackberry...yum!)

Anonymous said...

Alright everyone...don't you think citygirl has to give up the triple Maine berry muffin recipe!! LOL I just love blueberries...have you ever canned blueberries? It isn't difficult at all and you always have some on hand...I 'can' them in pint jars. Any recipes for black raspberries...I'd practi- cally die for some of those berries!!! LOL The last time I picked any black raspberries I got into poison ivy and had the itchys for days...and it was the first time I'd ever had poison ivy...I must have been in my late twenties when I did that!!
And yes, I'm making that blueberry buckle as soon as I get finished here...I'm already drooling over my keyboard thinking about nice warm 'cake'. Country Girl...you've
got a nice farm growing, but you're
right...you have to have some cows
for milk and meat! Are you putting in your garden yet? I got 90' of peas and 100 onion sets in the ground just before a big snowstorm last week. Of course, the snow is all melted and yup!..the peas and onions are poking up through the soil! Have a great week, I'll stop by again soon...love to read your blog!
Hugs, Aunt Bea

Country Girl said...

CITYGIRL, YOU SHOULD POST THAT RECIPE OVER ON YOUR BLOG JUST AS AUNT BEA SUGGESTED.

AUNT BEA, I HAVE NEVER CANNED BLUEBERRIES. FREEZING THEM IS JUST SO EASY! THANKS FOR THE COMPLEMENT ABOUT THE FARM. I AM GLAD SOMEONE AGREES TO ME ON THE COWS. YOUR AHEAD OF US ON PLANTING. WE WILL GET SOME PEAS IN THE GARDEN THIS WEEK. THANKS FOR STOPPING IN, I HAVE NOT HEARD FROM YOU IN A WHILE!

San Diego Farmgirl said...

Oh.
My.
Gawd.

I must make that! MMMMMMMM!!!!!

Jennifer said...

Looks delicious! I don't have any blueberries, but I'll give it a try with my strawberries and blackberries. Thanks for sharing.

Farmgirl_dk: said...

So THIS is what everyone is talking about... :-)
I've seen mention of your blueberry buckle recipe in three different places and knew I had to come and get your recipe! :-)
I still have a bunch in the freezer from last year's crop - this will be a delightful way to use them up! Yum!