4 Videos | Photo: Blueberry Buckle Recipe
Ingredients
For the cake:
- Nonstick cooking spray
- 9 ounces cake flour, approximately 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces unsalted butter, room temperature
- 5 1/4 ounces sugar, approximately 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
- 3 1/2 ounces sugar, approximately 1/2 cup
- 1 1/2 ounces cake flour, approximately 1/3 cup
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, 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 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
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.
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By moemab_8880624
Miami, FL
on November 17, 2011
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My mom and I saw this episode the other day and I immediately went to the store and bought all the ingredients! Let me tell you...this buckle lasted a day and a half...literally! My Dad asked me to make this for his Thanksgiving party and I remembered I had frozen huckleberries from Alaska I brought home with me. So I made two one for his party and the second I mixed huckleberries and blueberries! The house smells delish! I watch Alton Brown every night....he has the best recipes!!
By Mary&Lauren
San Antonio, TX
on November 12, 2011
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This is the best blueberry recipe I've ever tried!!! So much so that after many years I was finally inspired to write my very first review! Only adjustments I made were to add pecans to the topping and to extend the baking time as many others have noted. My only question is: Has anyone tried assembling this the night before, refrigerating overnight, and then baking it in the morning?
By CATHEY HOWRY
ARDMORE, OK
on October 30, 2011
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I made this and took to church, it was a hit. It is just like a giant blueberry muffin with a crumb topping. I could see making this up as muffins. It is not too sweet, just moist and delicious. I did not have cake flour, just sifted the flour multiple times and it worked out great. Good Eats is one of the best cooking shows I have ever seen, it gives you the science behind the recipes and with that information you can experiment more easily and have things turn out really well. It is a perfect show for beginning cooks as well as experienced cooks. Don't end the show, it is much better than some of the new shows could ever be. It is not about glamour, just GOOD EATS!
Read all 105 reviews