Wednesday, August 19, 2015

Blueberry Buckle - Create a Fruity Dessert

Have you heard of Blueberry Buckle?  It is like a coffee cake / crumb cake / crumble. 

I like baking with blueberries, since they are superfood, it makes me feel like everything I make is suddenly really really good for me. Like I should definitely have another piece because blueberries are a superfood. 

Making a blueberry buckle is a little bit more labor intensive that I usually like to do when I am baking, but I think the taste and texture that happen when you do each step separately are really worth it. 

We just had a brand new baby in our family and I wanted to take the new family something that would be really yummy, but also that the new mom could eat for breakfast (or the middle of the night) and not feel guilty about it.  ** Blueberries are a superfood, right? ** 

So this is how we do it...    (Bonus point to you, if you just sang that with me)


Cake ingredients:
2 cups all purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened (Gasp! I use butter flavored shortening - tradition)
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon

(Hi, Cute Baby!)

1 Preheat the oven to 375°F. 
Butter the inside of an 8-inch springform pan. Set aside.

Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl. 

Using a stand mixer (or by hand) beat together the butter and sugar until fluffy, about 3 minutes. 

Beat in the egg. 

Add the flour mixture in 3 parts, alternating with the milk. 

Toss the berries with the remaining 1 to 2 tablespoons of flour (this keeps them separate and scatters them evenly throughout the batter so they don't all sink to the bottom) and fold in. 

Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork (or by hand) to make crumbly mixture. 

Sprinkle this over the batter.

Bake for one hour, then test for done-ness by gently inserting a fork.

If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

I don't have a springform pan, so I bake mine in a deep dish pie pan (I have also used a square brownie pan and doubled the recipe and used a 9x13 pan)

I usually set the timer for 45 minutes and then start checking on it after that.