Thursday, February 25, 2010

Blueberry Buckle

Well, so much for that whole "post every day during November" thing. I look back at that last post and it's like I just gave up! Which I think is pretty much what happened; once I missed the first day, it was like, what's the point?

Anyways, to motivate myself to post I decided to start in the dessert section, otherwise known as the best and yummiest section.

I tried out this recipe late last summer, with a large container of very sour blueberries from Wegmans. Not wanting to eat them plain, I needed to find a tasty way to get rid of them, and settled on this recipe suggestion from my coworker.

Blueberry Buckle
from the Food Network

  • 9 oz cake flour, approximately 2 cups
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 2 oz unsalted butter, room temperature
  • 5 1/4 oz sugar, approximately 3/4 cup
  • 1 large egg
  • 1/2 cup whole milk
  • 15 oz fresh whole blueberries, approximately 3 cups
  • 3 1/2 oz sugar, approximately 1/2 cup
  • 1 1/2 oz cake flour, approximately 1/3 cup
  • 1/2 tsp freshly ground nutmeg
  • 2 oz unsalted butter, chilled and cubed

  1. Preheat the oven to 375 degrees F. Spray a 9x9 glass baking dish with nonstick spray and set aside.
  2. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
  3. Beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add the flour mixture and milk in thirds, alternating, beating until just incorporated. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
  4. In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Comments & Modifications:
  • Can't say I remember any, which isn't too surprising given that I made this almost a year ago.

Verdict: This was substantial and tasty. I doubled the recipe and baked it in a 9x13 dish, and it made a TON of cake. We brought this to a college reunion with about 10 people, and there was still leftovers at the end of the weekend! While it's not particularly special, it is yummy and filling, and I'd definitely make it again.

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