Whether he’s stirring something new and delicious into his skillet cornbread, adding a healthy twist to a favorite comfort food recipe, or trying out a new exotic spice, Senior Food Editor Josh Miller loves dreaming up delicious, cookable recipes for PioneerWoman.com. When he hangs up his apron for the day, you can him in his pottery studio, creating fun and functional items for the kitchen and home.
Blueberry Buckle
Fresh berries pair with a buttery streusel topping!
Just imagine waking up to the smell of this blueberry buckle baking in the oven. If the warm aroma of butter, brown sugar, vanilla, and just a hint of cinnamon are intoxicating now, think about how good the real thing is! Blueberry buckle is the perfect excuse to have cake for breakfast, and it's especially wonderful for breakfast in bed. But it's so good, you'll want to eat it for a blueberry dessert, too! Stock up on extra berries at the farmers' market and give this perfect-any-time-of-day cake a whirl. It's sure to satisfy!
What's a buckle?
A buckle is a streusel-topped cake with loads of fresh fruit stirred into the batter. It's more caky than cobblers or crisps and more fruity than many coffee cakes.
Can you use frozen berries in a buckle?
Fresh berries are generally best in this and most blueberry cake recipes because, even when thawed and patted dry, previously frozen fruit tends to release more moisture than fresh fruit which can impact the bake time and rising. Thawed frozen fruit can be used with more success in desserts like cobblers and crisps.
What other kinds of fruit can you use in a buckle?
Blueberries are delicious in late spring and early summer, but you can use any sort of fruit you'd like in equal amounts. Think blackberries, strawberries, diced peaches, plums, or nectarines. You can even try a combo of several different fruits!
What spices are in buckle and coffee cake?
Cinnamon is the classic spice for adding flavor to buckles and coffee cakes, but don't be afraid to try other spices like cardamom, which has some nice tingly citrus notes that pair nicely to the blueberries and the lemon zest in this recipe. Cardamom also plays well with cinnamon, so feel free to start out with half a teaspoon of cinnamon and half a teaspoon of cardamom to try out the flavor combination.
Can blueberry buckle be made ahead?
Yep! It's impossible to resist a fresh-baked buckle, but this recipe can be made up to three days in advance. Just store it at room temperature in an airtight container or wrapped well in plastic wrap. This recipe is so simple, though, it's easy to throw together in the morning for breakfast.
- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 55 mins
Ingredients
For the Streusel:
- 1/2 c.
unsalted butter, melted
- 1/3 c.
firmly packed light brown sugar
- 1/4 c.
granulated sugar
- 1 tsp.
ground cinnamon or cardamom
- 1 1/4 c.
all-purpose flour
Pinch of salt
For the Buckle:
- 2 1/4 c.
all-purpose flour
- 2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 3/4 c.
granulated sugar
- 6 tbsp.
unsalted butter, softened
- 2
large eggs
- 1/2 c.
whole milk
- 2 tsp.
lemon zest
- 2 tsp.
vanilla extract
- 3 c.
fresh blueberries, divided
Nonstick cooking spray
- Nutrition Information
- Per Serving (Serves 12)
- Calories396 Fat16 gSaturated fat9 gTrans fat0 gCholesterol68 mgSodium173 mgCarbohydrates55 gFiber2 gSugar27 gProtein6 gVitamin D0 mcgCalcium92 mgIron2 mgPotassium107 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 375°.
- Step 2For the streusel: Stir together the melted butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.
- Step 3For the buckle: Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar at medium speed until creamy using a handheld mixer or the bowl of a stand mixer. Add the eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.
- Step 4Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup of blueberries. Crumble the streusel mixture using your fingers, and sprinkle it evenly over the berries and batter.
- Step 5Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.
Tip: This blueberry buckle can be made up to three days in advance and stored in an airtight container at room temperature.
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