This is a buckle, not to be confused with a grunt, slump, crisp, cobbler or clafouti. The fruit is mixed into a cake batter and there is a crumble or crisp topping on top of the cake. It is not unlike a coffee cake. Definitions and traditions and monikers aside, it is simply marvelous. And if you eat it at my house and reach into the pan at the same time as my daughter, you might get injured. We really like this dessert. This is one I’ve made several times trying to get to the perfect concoction, and this is the perfect recipe for me. I will make it every year when blueberries peak and you can actually get the big container for less than the price of your first born child.
But this brings me to another point…welcome to my new website. I’ve done a little bit of renovation. If you came here via this post directly, make sure to visit the homepage by clicking on the pie shape header above. You will see that there is a new slider on the homepage that will show you 15 posts from days gone by. If you come back later it will show you 15 different posts. I’d love to load it with all 350 plus recipes so you can watch it like a slideshow all day long…but alas, it takes long enough for the page to load as it is. You will see that there is a print function with the new, and hopefully, much more readable recipe layout. You may also notice that I said goodby to the ads on my website. My sense is that we have all learned to block out ads, we never click them, and they essentially become visual clutter for which I am paid only pennies per day, but make my website look like my attic…cluttered. Should I ever get 100,000 page views per day through some bizarre turn of events, I might put them back…but for now, let’s enjoy them gone.
Also, at the top, you can visit the new Recipe and Post Index which has a photo index arranged by category. I like it. The long list index of recipes are still there too if you prefer those.
If this is your first or your five thousandth (mom) visit to PIE, welcome. I hope you return often. This is my blueberry buckle. I hope you like it. It is just the thing for guests and is basically a sheet cake. I noticed in going back through (every single) recipe to reformat them, that I seem to be a streusel topping fiend. I can admit it. I abuse the topping. I put an oat and pecan and brown sugar topping on any dessert that will sit still long enough to get streuseled.
I hope you haven’t been sitting there saying, “Good God, she’s putting streusel on another dessert!” I hope you have been saying “Good, she’s putting streusel on another dessert!” You shouldn’t take the Lord’s name in vain anyway, apparently.
The lemon zest might be my favorite touch. It adds a very nice little note of citrus that plays well with the berries.
I do like this cake…too much. I can’t make this again for awhile. It requires guests; otherwise, the four of us consume the whole thing in a day. I think Boticelli or Ruben would have found me quite wonderful for my lack of moderation, but alas, my blue jeans do not.
I think you will like it too. I mean the buckle, not my lack of moderation.
|Blueberry Buckle|| |
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 12 ounces fresh blueberries, rinsed and stems removed
- ½ cup all purpose flour
- ½ cup oats
- ½ cup chopped pecans
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time and mix between each addition. Add the lemon juice, lemon zest and vanilla, and mix again. Add the sour cream and milk and combine thoroughly.
- In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the batter in two additions, mixing in between. Mix until just combined.
- Remove the bowl from the mixer and add approximately two-thirds of the blueberries. Fold the berries into the batter gently with a rubber spatula. Spread the batter into a greased 9" x 13" baking pan. Distribute the remaining berries on top of the batter.
- In another small bowl, mix the flour, oats, pecans, brown sugar, granulated sugar and melted butter for the topping. Stir until thoroughly moistened. Evenly distribute the topping onto the batter.
- Bake until a toothpick inserted into the middle of the buckle comes out clean and the topping is golden, approximately 40 to 45 minutes.