Blueberry Buckle

 

blueberry buckleThis is a great time to try this old favorite of mine..…the blueberries are big and sweet  in our stores right now and often on sale too. The recipe comes from Pure Flavor, by Kurt Beecher Dammeier. It is a wonderfully moist coffee cake….perfect for breakfast, brunch or after school snack.  Here are 5 steps you can take the night before so that serving it fresh and warm in the morning will be a breeze.

1. Make the topping and store in a zip lock bag in the frig.

2. Wash the blueberries.

3. Mix the dry ingredients together.

4. Prepare the cake pan and store in the frig.

5. Set the butter out to soften.

Otherwise, it keeps well in the frig for 2 days and can be warmed in the microwave (just a few seconds)

 

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TOPPING
1/3 cup all purpose flour
1/3 cup sugar
¼ teaspoon grated lemon zest
pinch of table salt
3 tablespoons cold unsalted butter

BUCKLE

8 tablespoons unsalted butter, softened
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons table salt

3/4 cup milk, at room temperature

2 cups fresh blueberries, (only if in season) or frozen blueberries

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan.

Make the topping by combining the flour, sugar, lemon zest, and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs, Set aside.
To make the buckle, use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Add the egg and mix on medium speed to combine, scraping the bowl once.
In a separate bowl, combine the flour, baking powder, and salt.
Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition. Pour the batter in to the prepared pan, top with the blueberries, and sprinkle with the topping.
Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

The buckle will keep covered in the refrigerator for up to 2 days. You can also wrap it in plastic wrap and freeze it for up to 1 month.

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Blueberry Scones with Lemon Glaze

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This is basically Tyler Florence’s recipe from his book Real Kitchen. I’ve made these so many times that I have just tweaked the mixing and shaping method a little bit and simplified the glaze. Once you get the hang of it, you can whip these up in just 15 minutes or so.

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2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 cup fresh blueberries
1 cup heavy cream
2 cups confectioners’ sugar
a couple of tablespoons fresh lemon juice

Preheat oven to 400 degrees.

Sift together flour, baking powder, sugar and salt. Using 2 forks, or a pastry knife, or even your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.
Add the blueberries and toss gently distribute them. Make a well in the center of the mixture and add the cream. Now gently fold everything together to incorporate. This is important: don’t overwork the dough or crush the blueberries. You are just trying to moisten the flour mixture so that it will hold together a bit. Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch square. Don’t be concerned if the dough is barely holding together. Use a large knife to cut the square into four smaller squares. Cut each of these on the diagonal, either once or twice, depending on whether you want 8 large or 16 small scones. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes until golden brown. Let cool for a bit before you apply the glaze…otherwise it will just melt off.

For the glaze: sift confectioners sugar into medium bowl and whisk in lemon juice a bit at a time until you get a nice consistency that you can use to drizzle over the scones. (A fork works nicely for glazing.) Let the glaze dry for a few minutes before serving.

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