Blueberry Buckle

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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Blueberry Buckle

This is a golden, sweet buckle or fruity coffee cake with a streusel topping. It is dense with deep purple, berry freshness, slices easily, which makes it easy to serve. It is summery country elegance in its finest hour and as one of my tasters said, it is the epitome of summer. A ton of work went into this blue perfection – to make the quintessential buckle: not to cakey, nor gummy, not a muffin, nor a quick bread, not a coffee cake – just the best buckle possible.

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Ingredients

  • Streusel
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar, firmly packed
  • 2 tablespoons white sugar
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 4 tablespoons unsalted butter
  • Cake
  • 1/2 cup plus 2 tablespoons unsalted butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 cups blueberries
  • 1 cup raspberries (or blueberries)

Preparation

Step 1

Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 9 0r 10 inch spring-form pan with non-stick cooking spray and place on baking sheet.

In a food processor or small bowl, Combine flour, brown and white sugar, cinnamon and salt. Cut in the butter (with fingers if, by hand, or pulse, if in a processor) to make a course mixture. Chill while preparing the cake.

For the cake, in a mixer bowl, cream the butter with the sugar until smooth and slightly fluffy. Blend in the eggs and vanilla. Then fold in the flour, baking powder and salt, blending well to make a smooth batter. Fold in the fruit gently, by hand.


Spoon batter into the pan and then top with the streusel, taking care not to congregate the streusel in any one part of the cake, especially the center.
Bake until cake seems firm to the touch, about 55 minutes. If cake is browning but does not seem ‘set up’, lower oven temperature to 325 F and bake 5-10 minutes longer or as required.

Cool 15 minutes in pan before removing.

Serves 8-10

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