July 17, 2006

Blueberry Buckle

for the cake:

2 cups flour
2 cups blueberries*
3/4 cup sugar
1/2 cup milk
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature

for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice


Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Carefully fold in blueberries. Pour batter into the prepared pan. Set aside. In a small bowl, mix together all of the streusel ingredients until a rough crumb forms. You can achieve this by using a fork, pulsing a food processor or briefly mixing with an electric mixer. Sprinkle streusel evenly over the raw cake. Bake about 50 minutes or until a toothpick inserted in the center comes out dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.

* if you are using frozen blueberries, do NOT thaw them before use.

My thoughts:
Is there a dessert name more fun to say than "blueberry buckle"? I think not, especially during blueberry season. It is fun to say, fun to serve and you can amaze your guests by informing them of the difference between a buckle and just a coffee cake. A buckle is a coffee cake with berries and streusel topping, don't you know? Anyway, my husband said this is the best blueberry buckle he's ever tasted and this includes ones he mistakenly called coffee cakes. And I don't think he is just saying that to make me feel better about baking while it's literally 100 degrees out. It really is just that good.