Wednesday, June 22, 2011

Blueberry Buckle


     Here is another doozy of a recipe from the King Arthur site.  Blueberries are folded into a moist, buttery batter then baked beneath a layer of cinnamon and brown sugar.  The name was given to this cake by colonial bakers because as the cake rises it 'buckles' around the streusel topping.  I baked this in my 10 inch oven with 10 coals in a ring around the bottom and 18-20 on the lid.  Check it after 30 minutes and let it cool for 10 minutes before lifting it out of the oven.  Serve it with ice cream for dessert or a hot cup of coffee for breakfast.  Rustle up some blueberries, fire up the coals and live a little with a big, warm slice of this luscious coffee cake.

Blueberry Buckle
Topping
1/3 cup brown sugar
1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 cup (1/2 stick) butter or margarine
Batter
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup  sugar
1/4 cup (1/2 stick) butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
2 cups fresh or frozen blueberries, well drained  

     Lightly oil or spray a 10 inch dutch oven and line with parchment paper.
     To make the topping:  Mix the sugar, flour and cinnamon in a small bowl.  Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state.  Set aside.
     To make the batter:  Blend the flour, baking powder and salt together in a medium sized mixing bowl.  In a large bowl cream together the sugar, butter or margarine, egg and vanilla.  Alternately add the milk and the flour mixture to the creamed mixture, ending with the flour.  Stir only enough to blend.  Fold in the blueberries.
     Pour the batter into prepared dutch oven and spread evenly.  Batter will be wet.  Sprinkle the topping over the batter and bake at 375 degrees for 30-35 minutes or until a cake tester or knife comes out clean.
     Let cool in dutch oven for 10 minutes before inverting on a plate.  Serve warm.

Sprinkle blueberry batter with streusel topping

Buckle is done when tester comes out clean

Let cool in oven before inverting onto plate


Warm moist cake gushing with blueberries

1 comment:

  1. Thank you so much for this recipe! We used it camping and it turned out wonderfully. We were surprised how fluffy it was. We were so satisfied that it wasn't overly sweet. I am forwarding your blog address to my family and will continue to enjoy your lovely creations!

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