This 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 fridge for 2 days and can be warmed in the microwave (just a few seconds)
Blueberry Buckle
- Yield: serves 6-8
Ingredients
For the topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon grated lemon zest
pinchsalt
3 tablespoons unsalted butter
For the base:
8 tablespoons unsalted butter (softened)
3/4 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 Large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cups milk (at room temperature)
2 cups fresh blueberries
Instructions
Butter an 8-inch round cake pan and line bottom with parchment paper.
Combine the flour, sugar, lemon zest and salt for the topping in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs. Set aside.
For the base, 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. Ad 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 speed after each addition. Pour the batter into the prepared pan, top with 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.
Notes
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 one month.
William French
September 22, 2014 at 6:48 pmYUM YUM IN MY TUM TUM
Sweet and Savoury Pursuits
July 14, 2014 at 8:07 pmHi, just discovered your blog and wanted to let you know that I really enjoy it 🙂
Klubnichnaya
June 11, 2014 at 6:46 pmMade it today. It’s very delicious!!! Thanks for the recipe.
reggiorif
June 9, 2014 at 2:05 amI would gladly have a piece of it now! It looks perfect.
huntfortheverybest
June 8, 2014 at 5:27 pmit looks delicious!
sophiebowns
June 7, 2014 at 6:05 pmThis looks yummy!
elizabethbeighey
June 7, 2014 at 10:20 amThis looks so good! Thanks for sharing the recipe!
Mitch Slepicoff
April 28, 2013 at 1:04 pmHow much milk?
therightrecipe
April 28, 2013 at 1:11 pmWow, good catch on the omission! It is 3/4 cup milk, at room temperature. Thanks! I will correct recipe ASAP.
Wild Blueberry Muffins with Oats and Brown Sugar « The Right Recipe
October 5, 2012 at 7:33 pm[…] Blueberry Muffins. I tend to make my Blueberry Scones with Lemon Glaze or if I have time, my Blueberry Buckle Coffee Cake. But this recipe from Beat This, by Ann Hodgman, caught my eye and since I had some Wymans fresh […]