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Blueberry Buckle Tested Recipe

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Blueberry Buckle Recipe

Aaah, Blueberry Buckle. Summer would not be the same without this old fashioned homey dessert. Who can resist soft and sweet blueberries sandwiched between a crunchy streusel and a buttery white cake? Growing up my mother would make blueberry buckle (recipe here) every summer with the blueberries we would pick during camping trips. She always made it in a square baking pan, cutting the buckle into small squares. Over the years I followed her lead and never thought to make it any other way. That was until I saw individual servings of blueberry buckle in Oprah's cookbook "The Oprah Magazine Cookbook". What a great idea. Everyone gets their own individual ramekin. Of course, blueberry buckle is absolutely delicious warm from the oven with a scoop of vanilla ice cream or softly whipped cream. However, if there are any leftovers, just refrigerate them and you might like to try eating the buckle cold when the streusel has turned wonderfully hard and crunchy. If blueberries are out of season you can also make a buckle with other berries, like raspberries and blackberries. 

 

Have you ever wondered why this dessert is called a Buckle? I have, so I decided to look up "buckle" in the dictionary. The first definition given was for the clasp on your belt. No help there. But upon further reading, 'buckle'  was also defined as "to bend, warp, bulge, or collapse" which, when you think about it, is exactly what happens to a blueberry buckle as it bakes. That is because, during baking, the baking powder in the cake causes the buckle to rise. But with all those blueberries and streusel on top of the cake batter, the cake rises unevenly, thereby giving it that 'buckled' look.

Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

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Blueberry Buckle Recipe: Preheat oven to 350 degrees F (177 degrees C).  Butter, or spray with a non-stick vegetable spray, six - 8 ounce (240 ml) ramekins.

Streusel Topping:  In a large bowl, mix together the flour, sugars, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread about 1/4 cup of batter into the bottom of each ramekin, smoothing the tops. 

Filling: In a large bowl, mix together the blueberries, lemon juice, flour, and sugar. Evenly divide the blueberries between the ramekins, and then sprinkle each with about 1/3 cup of the streusel topping.

Place the ramekins on a baking sheet and bake for about 25 - 30 minutes or until the streusel is browned and the filling starts to bubble. Remove from oven and place on a wire rack to cool about 20 minutes. Serve warm or at room temperature with softly whipped cream or vanilla ice cream.

Makes 6 - 8 ounce (240 ml) servings.

Source:

Editors of O Magazine. "The Oprah Magazine Cookbook". Hyperion. New York: 2008.

Streusel Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) dark brown sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Filling:

4 cups (2 pints) (540 grams) fresh blueberries, washed

1 tablespoon fresh lemon juice

1 tablespoon (12 grams) all purpose flour

2 tablespoons (25 grams) granulated white sugar

 
 
     
 

 

 

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