Monday, September 3, 2012

Blueberry Buckle

I'll go ahead and save you the google search--a buckle is a type of coffee cake that normally has a struesel topping and fresh fruit in the dough. Or, to give you a better idea, I've started referring to it affectionately as a muffin-cake. I've been on a big blueberry kick lately because I know that summer is waning, and this recipe definitely satisfied my insatiable cravings. Made with cake flour, this buckle recipe is light, fluffy, and moist. It's taken from an Alton Brown recipe (so you know it's good) and is sprinkled with a nutmeg struesel that adds this wonderful spice to the sweet blueberry flavor. 

Adapted from the brilliant Alton Brown
2c Cake Flour*
1tsp Baking Powder
1/2tsp Kosher Salt
1/2tsp Ground Ginger
1/2tsp Cinnamon
2oz Butter (softened)
3/4c Sugar
1 Egg
1/2c Milk
1tsp Vanilla
3c Fresh Blueberries

For the struesel
1/2c Sugar
1/3c Flour
1/2tsp Ground Nutmeg
2oz Butter (Chilled and Cubed)

*Note: To make cake flour out of APF, simply add two tablespoons of cornstarch and two tablespoons of flour for every cup of cake flour needed

OVEN: 375F
BAKE: 40-45min

1. In a standing mixer, beat together the butter and sugar on medium until light and fluffy.

2. Add in the egg and vanilla until fully incorporated.

3. In a separate bowl, combine flour, baking powder, salt, ginger, and cinnamon. 

4. Alternate between pouring the flour mixture and the milk into the batter until everything has mixed together.

5. Fold in blueberries by hand. 

6. Pour into a lightly greased 8x8 pan. 

7. In a small bowl, combine the sugar, flour, and nutmeg. 

8. Using a fork, smoosh the butter into the flour mixture until it's incorporated. The dough should become grainy-looking as it combines with the butter. 

9. Sprinkle on top of the dough and bake for the designated time until the struesel on top is nice and browned. 

I'll admit, I was a little bit scared when this came out of the oven because the nutmeg smell seemed to be much more powerful than I'd been expecting, but my fears were wholly unfounded. I brought this in to Michaels for the early-morning crew and it was gone almost immediately. A fabulous option for breakfast, but it also serves as a nice companion with tea (or coffee, I'd imagine!)

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