We just can't get enough blueberries around here lately! We've bought huge buckets of them at the farmer's market the past two times we've been, so I've had to come up with different ways to use the perfect little berries full of blue summer deliciousness.
I know, I know...sounds like such a terrible predicament. ;-)
I saw a photo of a Blueberry Buckle while perusing blueberry recipes, and it made me stop in my tracks. It sounded like perfection - A rich, moist cake batter packed full of so many blueberries that there's probably more berry than actual cake, with a streusel topping made of cinnamon, butter and light brown sugar sprinkled over the top. Oh MY goodness, folks.
Blueberry muffins are one of my weaknesses, and this cake is so much like a huge blueberry muffin in cake form. It's quite wonderful!
After making this dessert, I got to wondering why it's called a "buckle." As it turns out, the cake batter rises up around the blueberries as it bakes, encasing the fruit in batter and causing the streusel topping to buckle, which creates a distinctive crinkly appearance. Other people say that it's called a "buckle" because when you see it, your knees buckle because it looks so delicious!
Either way, this recipe is a definite keeper.
Bon Appetit, and HAPPY FOURTH OF JULY, my friends! I hope your day today is filled with lots of great food, family, fun and fireworks! :)
1/2 cup (2.5 oz) all purpose flour1/3 cup packed (3/5 oz) light brown sugar2 Tb granulated sugar1/4 tsp cinnamonpinch of salt4 Tb unsalted butter, cut into 8 pieces and softened Cake:1 1/2 cups (7.5 oz) all purpose flour1 1/2 tsp baking powder10 Tb unsalted butter, softened2/3 cup (4 2/3 oz) granulated sugar1/2 tsp salt1/2 tsp grated lemon zest1 1/2 tsp vanilla extract2 large eggs, room temperature20 oz (4 cups) blueberries Directions:
For the Streusel:
Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar clumps remain, about 45 seconds. Add butter; beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer to bowl; set aside.
For the Cake:
Preheat oven to 350°F and grease and flour a 9″ round cake pan.
Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs 1 at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick. Gently fold in blueberries until evenly distributed.
Transfer batter to pan. Spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel.
Bake until cake is deep golden brown and toothpick comes out clean, about 55 minutes. Transfer to wire rack and let cool.
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