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 Rosk
on March 18, 2013
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This dessert turned out great and was well-received from our dinner guests. The buckle had a nice muffin/cakey texture, plus the blueberries, spices, and streussel gave it good flavor.
We made a few deviations from the recipe:
1. 9 x 9 glass baking dishes are harder to find in stores these days, so we resorted to using a more common 8 x 8 glass dish instead.
2. Our baking time ended up being 50-60 minutes in the oven. The main problem was finding balance between overcooking the edges/streussel topping and undercooking the center. I think 55 or so minutes was probably enough time to find compromise between cooking all sections of the buckle as well as possible.
By sjhunter1
Austin, Texas
on September 11, 2012
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This cake is great, soft & fluffy. I swapped nutmeg for cinnamon in the topping & only put half the amount of ginger in the batter. I also added the zest of a lemon to the batter & used brown sugar for the topping. I'd recommend using a 7x9 or 5x9 baking dish, otherwise you'll end up with a very thin, flat cake - there's nowhere near enough batter for a 9x9 dish!
By sweetjosephine1980
Long Beach
on September 09, 2012
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I thought this was great and it's not even out of the oven yet!!!! I ate about half the batter and had to stop myself. I read a bunch of people's advice and went with out the ginger and nutmeg. But I did sub cinnamon for the nutmeg in the topping. I haven't tasted it fully baked yet but I don't think vanilla was needed at all. I'll hang back from posting this just yet and wait till it's out of the oven......It did take longer then 35 min. But to be fair I set the oven for 350, and not till I went to check on it did I set it for 375. Oh-uh. Oh well still is REALLLLLY yummy. Will make this one allll the time now!
Read all 124 reviews