I love blueberries and hope to have a bunch of blueberry bushes in the back yard…baby steps however.
I made Alton Brown’s Blueberry Buckle and, although I was gifting it (Carole was the lucky Guinea pig—a tiny expression of thanks for watching our boys while we had a crazy week at chorus), it wasn’t what I was envisioning. Although it tasted fine, it wasn’t high enough (not being negative, mind you, just wanting it to match the vision vision in my head.) It may have had something to do with the pan. The recipe calls for a 9×9 pan. My closest square pan is 10×10 and I could adjust the recipe, bit …. I do love a square coffee cake. But based on the last version and what probably ends up being the only size pan I don’t have, I tried a spring-form pan. This version is really high. Maybe too high? I don’t know. I’ve got to live with it for a while.
I also put my personal touches on the recipe adding the juice and zest of a lemon to brighten thins up.
Going to be perfect with coffee and the French Open. Do you know why it’s called a “buckle,” by the way? I read on-line, it gets its name for how the crumb topping buckles in the oven.
I have to say the addition of the lemon zest really brightens this recipe
Here’s what I did:
½ cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 large egg
Zest and juice of one lemon
1 teaspoon pure vanilla extract
½ cup milk
5 cups wild or cultivated fresh blueberries
1 cup all-purpose flour
¼ cup packed light-brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. salt
6 tbsp. unsalted butter, room temperature
Pre-Heat oven to 350 degrees. Spray a 9″ springform baking pan with baking spray (alternatively you can butter and flour your pan), Set aside.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Turn off and scrape down the sides of the bowl. Reduce mixer speed to low, and add egg, vanilla, lemon juice, and zest, beating until fully combined.
Add reserved flour mixture in 3 additions, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Gently fold in blueberries. Pour batter into prepared pan and gently smooth out to the edges with an offset spatula.
In the bowl of a food processor (or you can do this by hand using a pastry cutter or your hands), combine flour, sugar, cinnamon and salt. Process until only small pea-sized pieces of butter remain visible. Using your hands, squeeze together most of the mixture to form large clumps. (The topping can be frozen in an airtight container for up to 6 months. This recipe makes a very generous amount of topping. But I loved it a little over the top! )
Sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving. Makes 1 9-inch.