Summer’s Here!

I picked up the most gorgeous blueberries at the market and decided to make Blueberry Buckle.

Mmm...blueberry buckle! Summer's Here!

Strangely enough, this evening’s Good Eats with Alton Brown, was on BLUEBERRIES…and even more serendipitous, he made a buckle.  I decided on his recipe, with a few adaptations.

• Nonstick cooking spray
• 9 ounces cake flour, approximately 2 cups
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ginger
• 1/4 teaspoon fresh nutmeg ( my adaptation)
• 2 ounces unsalted butter, room temperature
• 5 1/4 ounces sugar, approximately 3/4 cup
• 1 large egg
• 1/2 cup buttermilk (my adaptation - Whole Milk can be used instead) 
• 15 ounces fresh whole blueberries, approximately 3 cups

For the topping:

• 3 1/2 ounces sugar, approximately 1/2 cup
• 1 1/2 ounces cake flour, approximately 1/3 cup
• 1/2 teaspoon freshly ground nutmeg
• 2 ounces unsalted butter, chilled and cubed

For the cake:

Directions

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

Wet Ingredients for Blueberry Buckle

Mix those lovelies into the batter...

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake.

Blueberry Buckle...I prolly woulda let it stay in a few more!

Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

So easy you can put this together first thing in the morning and enjoy with a nice, hot cup of joe!