Blueberry Buckle

Hanging out with my dad is like living in a test kitchen. Dad’s baking experiments are the bane of anyone’s low carb diet. One must have formidable willpower to resist his creations, and fortunately for my taste buds, I don’t. This morning we baked a blueberry buckle, the recipe of which was retrieved from an aging newspaper clipping, cut years ago. (When I say “we”, my participation included observing the ingredients the night before, sleeping in this morning, and photographing and documenting the results.) What is a buckle you might ask? According to the recipe, a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top. In other words, a coffee cake. It in fact tastes much like our family favorite apple coffee cake, but with blueberries instead, like one giant blueberry muffin. Delicious.

Blueberry Buckle Recipe

• Prep time: 5 minutes
• Cook time: 1 hour, 10 minutes
• Yield: Makes one cake.

Ingredients

Cake ingredients:

• 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint blueberries

Topping ingredients:

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all purpose flour
• 1/2 teaspoon cinnamon

Method

1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

5 When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.

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