On Our Holy Mother's birthday Tuesday, I intended to make a lovely Blueberry Cream Pie to celebrate. At our house we are more likely to celebrate birthdays with a pie than birthday cake because my children all request their favorite pies for dessert.
On Tuesday, however, we picked up a puppy at a farm several hours away, so all time I could have spent baking was consumed by the puppy. This Blueberry Buckle recipe came in handy, however, because it can be served warm and, thus, can be made late in the afternoon. The blue in the berries always makes a blueberry dish appropriate for Mary's feast days and this recipe is a perfect way to use them.
According to King Arthur flour, "A buckle is a kind of coffeecake made with fruit -- usually blueberries -- and a sugar/spice topping. Tradition has it that the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (which is also sinking), so that the cake finishes with a very uneven top surface." This buckle recipe has a streusel topping and is rich enough and moist enough for dessert. You can serve it with sweetened whipped cream or ice cream, but really it stands alone very well. I did not have 5 cups of blueberries -- probably more like 4.
Blueberry Buckle
½ c. unsalted butter, at room temp.
¾ c. sugar
1 egg
1 t. vanilla
½ c. milk
2 c. all-purpose flour
1½ t. baking powder
½ t. salt
5 c. blueberries (not frozen)
Heat oven. Grease a 10” spring-form pan. Dust with flour.
In electric mixer, cream butter and sugar for 3 minutes until light and fluffy. Reduce mixer to low and add egg and vanilla. Add flour, powder and salt, alternating with milk. Gently fold in blueberries. Pour batter into prepared pan and top with streusel topping.
Bake for 60 to 70 minutes or until tester comes out batter-free. Cool for 15 minutes before serving with whipped cream or vanilla ice cream.
Streusel:
1 c. flour
pinch salt
1/4 c. brown sugar
6 T. butter
1 t. cinnamon
Cut together until resembles coarse crumbs.
Hot from the oven.
Source: Martha Stewart½ c. unsalted butter, at room temp.
¾ c. sugar
1 egg
1 t. vanilla
½ c. milk
2 c. all-purpose flour
1½ t. baking powder
½ t. salt
5 c. blueberries (not frozen)
Heat oven. Grease a 10” spring-form pan. Dust with flour.
In electric mixer, cream butter and sugar for 3 minutes until light and fluffy. Reduce mixer to low and add egg and vanilla. Add flour, powder and salt, alternating with milk. Gently fold in blueberries. Pour batter into prepared pan and top with streusel topping.
Bake for 60 to 70 minutes or until tester comes out batter-free. Cool for 15 minutes before serving with whipped cream or vanilla ice cream.
Streusel:
1 c. flour
pinch salt
1/4 c. brown sugar
6 T. butter
1 t. cinnamon
Cut together until resembles coarse crumbs.
Hot from the oven.
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