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 Blueberry Buckle Recipe
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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 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, cream the butter. 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.
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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 (140 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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