End of Summer Blueberry Buckle

End of Summer Blueberry Buckle

posted in Bakes, Cake, Recipes, Seasonal on with No Comments

It’s October 1st and it’s pumpkin spice everything already! I get it. I really do. The first hints of a chill in the air mean cozy warm spices to tease your senses and warm your soul. But, I’m holding on to the last moments of summer and celebrating the end of blueberry season in the most comforting way imaginable, with this brunch worthy Blueberry Buckle.This history of this bake may be traced back to early American settlers as a form of a cobbler, and created as a way to utilize seasonal fruit. The “buckle” moniker is due to the streusel topping that causes some parts of the batter to dip and crater when baking, thus “buckling” under the weight of the streusal.

You can call it what you want, but I call it scrumptious!

Streusal Ingredients:

1/2 cup (100 grams) granulated sugar

1/3 cup (43 grams) unbleached all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup (4 tablespoons/ 57 grams) butter, cold and cubed

Cake Ingredients:

2 cups (256 grams) unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (8 tablespoons/113 grams) butter, at room temperature

3/4 cup (150 grams) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/4 cup (60 ml) milk, 2% or whole

1/2 cup (115 grams) sour cream

2 cups (1 pint) fresh or frozen blueberries

How to use them:

Preheat the oven to 375°F/190°C.

You can use a variety of pans for this bake. I used a 10” cast iron skillet greased with butter, which bakes this Blueberry Buckle beautifully. However, you can also use a well greased 8” or 9” square or round pan as well.

For the streusel, whisk the sugar, flour, cinnamon, and salt until combined. Add the cold cubed butter.  Using your fingertips, rub the butter into the mixture until you have dime size pieces of butter.Set the mixture aside.

In a medium bowl, whisk the flour, baking powder, and salt until combined.In a large bowl or the bowl of a mixer, beat the butter and sugar on medium high until the mixture is creamed well, and become light and fluffy, about 3-4 minutes.Add in the egg and beat well until combined. Add in the vanilla, milk and sour cream until combined well.

Stir in the flour mixture until just combined, do not over-stir. Gently stir in the blueberries until just combined. Stir until the blueberries are distributed evenly, but do not over-stir.Spread the batter into the greased pan.Distribute the streusal topping evenly over the batter.Bake for 30-40 minutes depending on the pan you use. Test the bake with a toothpick while baking, and once it come out clean or with a few dry crumbs, then it is baked.Let the blueberry buckle cool for 15 minutes, cut and enjoy.This bake is perfect for breakfast, brunch, dessert…

Oh who am I kidding? You can go ahead and eat any time of day!


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