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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Chocolate Chip White Buttermilk Snack Cake


Not every cake needs an inch of icing.  There’s a lot to be said for a nice little snack cake like this one.  It’s light and moist with a fine crumb and it’s just perfect for snacks, coffees, lunch boxes, picnics, bake sales, etc.  As a matter of fact, the recipe comes from The Best Bake Sale Ever Cookbook, by Barbara Grunes.  She presents it as a layer cake with white chocolate frosting. Nice to know that it can stand on it’s own as well.

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3 cups cake flour

1 teaspoon baking soda

1/4 teaspoon salt

6 egg whites

2 cups sugar

3/4 teaspoon cream of tartar

2 sticks unsalted butter, at room temperature

1 cup buttermilk, at room temperature

1 1/2 teaspoons vanilla extract

1 cup mini semi-sweet chocolate chips

Preheat oven t 350 degrees.  Spray or grease lightly 2 loaf pans.  Sift together the flour, baking soda and salt.  Set aside.

In a large bowl with an electric mixer, beat the egg whites until foamy. Sprinkle with 1/2 cup of the sugar and the cream of tartar and beat until stiff, glossy peaks form,  Set aside.

In another large bowl, cream the butter and the remaining sugar (1 1/2 cups) until light, about  2-3 minutes.  Beat in the flour mixture alternately with the buttermilk.  Beat in the vanilla,  Gently fold in the egg whites and the mini chocolate chips.

Pour batter into prepared pans and bake until toothpick inserted in the center comes out clean.  Baking time will depend upon the pans that you use.  Approximately 40 minutes for the pans pictured here.  Cool 15 minutes in the pans then remove to wire rack to cool completely.  Will keep wrapped tightly for 3-4 days.

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