Accidentally doubling the butter content in this blueberry buckle is up there with one of the best mistakes I’ve made 🧈Instagram
Blueberry BuckleCourse: BreakfastCuisine: North AmericanDifficulty: Easy
19" square cake
This recipe is based on Alton Brown’s old-fashioned blueberry buckle.
- Mixing Bowl
8 tablespoons or 114g unsalted butter, at room temperature (see “notes”)
149g granulated sugar
1 large egg
- Dry Ingredients
255g cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
- Wet Ingredients
½ cup whole milk
425g fresh blueberries
- Streusel Topping
43g cake flour
½ teaspoon cinnamon
4 tablespoons or 114g unsalted butter, cubed and chilled
- Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
- Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
- Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
- Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.
- The original reccipe calls for 4 tablespoons of butter, which will be slightly less luxurious, but still very delicious.