From the kitchen of One Perfect Bite...Here is the buckle I promised yesterday. I am, however, adding a conditional provision to my claim that it's the world's greatest blueberry buckle. Every word of that is true, if you are working with seasonally ripe berries that are packed with flavor. There is not much to a buckle and if the berries are a bust it is not worth making. It's a fruit cake that's topped with a streusel that makes the surface of the cake look buckled. If the berries are not spectacular, I'm afraid the cake may disappoint. The recipe I use is, arguably, one of the easiest in the dessert repertoire, and it is a perfect exercise for young cooks. The cake is made with a simple batter that requires no special equipment, and save for a bowl or two, clean up is a snap. I use frozen berries to make this buckle. The batter is so stiff that the folding of fresh berries into it would crush them and cause them to bleed into the batter. Purple cake is a real turnoff. The crackly sugar crust makes this dessert a favorite of those who have a sweet tooth. I do hope you'll give this recipe a try. It is one of the simplest I've ever tried. Here is how the cake is made.
Blueberry Buckle...from the kitchen of One Perfect Bite
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup butter, melted
2 cups fresh blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1) Grease a 9-inch square pan. Preheat oven to 375 degrees.
2) Combine flour sugar baking powder and salt in a large bowl. Whisk to combine.
3) Whisk egg, milk and melted butter in another bowl until combined.
4) Add liquid mixture to flour mixture and stir just to combine. Fold in blueberries. Scrape batter, which will be stiff, into prepared pan.
5) To make topping: Combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
6) Bake for 40 to 45 minutes or until a toothpick inserted near center of cake comes out clean. Transfer pan to a cooling rack. Cake may be served warm or cold. Yield: 9 servings.
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