Due to their intense color, balanced flavor, and unique texture, blueberries are my favorite fruit for baking. And when it comes to baking, you can’t beat a buckle, an old-fashioned streusel-topped blueberry coffee cake.
Although I may be a loyal cobbler fan, I think it’s high time Americans rediscover the art of the buckle.
Weights are given where it matters and, yes, metric is better. All volume measurement are approximate.
This recipe first appeared in Season 11 of Good Eats.
FOR THE TOPPING
- 99 grams (1/2 cup) sugar
- 43 grams (1/3 cup) cake flour
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter, cubed and chilled
FOR THE CAKE
- 255 grams (2 cups) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 4 tablespoons unsalted butter, at room temperature
- 149 grams (3/4 cup) sugar
- 1 large egg
- 1/2 cup whole milk
- 425 grams (3 cups) fresh blueberries
MAKE THE TOPPING
- Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
MAKE THE CAKE
- Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
- Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
- Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.
Yield: 1 (9-inch) Cake
Active time: 35 minutes
Total time: 1 hour 20 minutes