Blueberry Buckle
User Reviews
5
Blueberry Buckle
Description
Blueberry Buckle starts with a tender cake batter made from cake flour, baking powder, salt, unsalted butter, sugar, egg, vanilla extract, and cultured buttermilk, which creates a moist and soft crumb. Fresh blueberries folded into the batter provide bursts of juiciness.
The crumble topping, made by rubbing cold butter into sugar, flour, and freshly ground nutmeg, is scattered over the batter before baking. This produces a crisp, buttery, and slightly spiced layer that contrasts with the soft cake below.
Baked in a square pan, the buckle can be sliced easily, offering a satisfying dessert or snack with distinct texture layers and a gentle spice note. It pairs lightly with tea or coffee.
This version is adapted from a recipe by Alton Brown, ensuring a reliable structure and flavor balance.
Ingredients
crumb topping
- 4 Tbsp butter unsalted, cold, cut in small pieces
- 1/2 cup sugar
- 1/3 cup cake flour can also use regular flour
- 1/4 tsp nutmeg freshly ground
for the cake
- 2 cups cake flour can also use regular flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup cultured buttermilk
- 1 dry pint Blueberry about 2 cups
Instructions
- Preheat the oven to 360F. Grease a 9x9 square baking pan and line with parchment paper 'sling' if you'd like to be able to lift the buckle out for easy slicing.
- First up, make the crumble topping. Mix the butter with the sugar, flour, and nutmeg. Use your fingers to rub the chunks of butter into the flour. Keep at it until you reach an even crumbly consistency. Set aside.
- For the cake, whisk the flour, baking powder, and salt together in a bowl to combine. Set aside.
- Cream the butter and sugar together until fluffy. I do this in my stand mixer, but you can do it with electric beaters if you prefer.
- Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl to get everything incorporated.
- With the mixer on low, add 1/3 of the flour mixture. When that has almost been incorporated, add half the buttermilk. When that's incorporated, add another 1/3 of the flour mixture, then the rest of the buttermilk, and finally the last of the flour. Scrape down the bowl so that everything is well combined.
- Fold in the blueberries (the batter will be very thick) and turn into your prepared pan. Spread out evenly, and then top with the crumble mixture.
- Bake on the middle rack of the oven until golden, and a toothpick inserted in the center comes out without wet batter on it, about 40 minutes.
- Let the buckle cool for 10-15 minutes before slicing.
Notes
- The recipe is adapted from Alton Brown for a balanced texture and flavor.
- Using cold butter for the crumb topping creates crisp, flaky chunks on the cake.
- Lining the pan with parchment paper makes it easy to lift and slice the finished buckle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 149mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
