Blueberry Buckle

 

When it comes to sweet breakfast/brunch baked goods I usually make a traditional coffee cake, but I recently saw a picture of Blueberry Buckle and decided to give it the fruit-filled version a try.  I'd never made it before and the blueberries looked so inviting along with the streusel topping.  For the recipe I turned to my tried and true experts, Cook's Illustrated.  

Since there was no liquid ingredient like milk or buttermilk I was a bit concerned that the cake would turn out dense.  Boy, was I wrong.  While the batter is extremely thick the cake somehow turns out super light and moist.  Absolutely delicious!  In fact, I had two squares as soon as the buckle was cooled.  Yes, it's that good!  This will definitely be going into my breakfast and brunch repertoire. 

Blueberry Buckle

Streusel Topping

1/2 cup all-purpose flour (2 1/2 oz)

1/2 cup packed brown sugar (3 1/2 oz)

2 tablespoons sugar

1/4 teaspoon ground cinnamon

pinch of table salt

4 tablespoons unsalted butter (2 oz), cut into 8 pieces, softened but still cool

 

Cake

1 1/2 cups all-purpose flour (7 1/2 oz)

1 1/2 teaspoons baking powder

10 tablespoons unsalted butter (5 oz), softened but still cool

2/3 cup sugar (4 3/4 oz)

1/2 teaspoon table salt

1/2 teaspoon grated lemon zest

1 1/2 teaspoons vanilla extract

2 large eggs, room temperature

4 cups fresh blueberries (about 20 oz), picked over

 

FOR THE STREUSEL: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

 

FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess. [I used an 8" square cake pan.]

Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. 

 

With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

 

Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).