Blueberry Buckle

Posted At : August 14, 2010 9:16 AM
Related Categories: personal chef, ingredients, cooking, recipe, menu planning
I had a good week.  I cooked for clients, I knit about 2 rows, laundry is in control, I cooked dinner for us a couple times and I sat down and made a menu and grocery list yesterday for us.

I so prefer having a plan for our meals.  We did okay this week, I didn't even go to the grocery store for us this past week let alone have a menu plan.  The freezer comes to the rescue though.  We had spaghetti one night and salmon one night.  We did go out one night and foraged the other two days.

Tonight is pizza since I have some sauce, sausage and cheese to use up from my Thursday client cook day.  I'll just make a crust and we'll be ready to go.  I'm going to the store for our groceries today since my husband is having a friend over to build a table for the friend's Big Green Egg and I'll pick up salad stuff.

Yesterday I was looking in the refrigerator to see if I needed to toss anything and saw the two containers of blueberries that I hadn't eaten on cereal during the week.  I hate to waste, so I looked for a recipe and found Blueberry Buckle from Alton Brown.  Very good and I used my blueberries!

Blueberry Buckle from Alton Brown 2007

For the cake
  • Nonstick cooking spray
  • 9 ounces cake flour, approximately 2 cups
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 2 ounces unsalted butter, room temperature
  • 5 1/4 ounces sugar, approximately 3/4 cup
  • 1 large egg
  • 1/2 cup whole milk
  • 15 ounces fresh whole blueberries, approximately 3 cups

For the topping:

  • 3 1/2 ounces sugar, approximately 1/2 cup
  • 1 1/2 ounces cake flour, approximately 1/3 cup
  • 1/2 teaspoon freshly ground nutmeg
  • 2 ounces unsalted butter, chilled and cubed

For the cake:

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.






I'm going to get groceries now and then I'll come home and relax.  It is grey here today so I think it is time to knit!

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