Blueberry Buckle

Blueberry Buckle


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. If you look “buckle” up in a decent dictionary, right after the bit about the thing at the end of a belt, you’ll see the verb form: “to bend, warp, bulge or collapse.” Read on and you may find: “an early American form of coffee cake, usually baked with fresh fruit.” Although I may be a loyal cobbler fan, I think it’s high time Americans rediscover the art of the buckle.

Blueberry Buckle
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FOR THE TOPPING
  1. 3 1/2 ounces sugar
  2. 1 1/2 ounces cake flour
  3. 1/2 teaspoon nutmeg, freshly grated
  4. 4 tablespoons unsalted butter, cubed and chilled
FOR THE CAKE
  1. 9 ounces cake flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon ground ginger
  5. 4 tablespoons unsalted butter, left at room temperature for 30 minutes (or until instant-read thermometer stuck into the middle reads about 60 degrees F)
  6. 5 1/4 ounces sugar
  7. 1 large egg
  8. 1/2 cup whole milk
  9. 15 ounces fresh blueberries
MAKE THE TOPPING
  1. Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep "forking" until the mixture has a crumb-like texture. Set aside. (Note: If you have a pastry cutter, now's the time to use it.)
MAKE THE CAKE
  1. Heat the oven to 375 degrees F. Spray a 9-inch square GLASS baking dish with nonstick cooking spray and set aside.
  2. Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  3. Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low (or "stir" on a Kitchenaid) and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
  4. Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  5. Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.
Notes
  1. Makes: 1 (9-inch) Cake
ALTON BROWN https://altonbrown.com/
Alton Brown's Blueberry Buckle Recipe

47 Comments

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  1. 1
    Greg Thimgan

    Have made this “Making of the Buckle” a Christmas morning tradition, it always turns out great. I make a lemon drizzle for a little extra kick. thanks Alton for all your awesome recipies.

  2. 2
    Nina Lee

    I’ve tried several coffee cake recipes from All Recipes, Taste of Home and they were not very good. Alton’s Blueberry Buckle Cake is absolutely delicious and easy to make. Thanks for all the tips and for the delicious recipe!

  3. 4
    David Riffo

    Made it with fresh Oregon blueberries picked in my front yard. I have made it twice and taken to gatherings with resounding success. I omit the topping-too much butter and sugar for me-and serve it wit fat-free vanilla Greek yogurt in place office cream wit a few fresh blueberries for garnish.

  4. 5
    Mina

    this turned out awesomely yummy…i did however put less nutmeg than in the recipe since i dont really like its taste much…ill definitely make it again

  5. 9
    Paula

    Made this today. Quick, easy recipe. Directions very easy to follow. The smell while it was baking was unbelievable. We could hardly wait the 30 minutes to cool. Delicious and great. I like the comment someone made to switch out peaches. I’m gonna try that next time. This gets a big YUM!

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