Tuesday, September 20, 2011

Blueberry Buckle

Finally that time of year again when the "Cake Slice" bakers get to bake from a new book. This month is the last month we bake from "cake keeper Cakes". Instead of voting on a cake this month we got to pick out from the book any cake we want to bake! I've had my eye on a few recipes, I ended up choosing "Blueberry Buckle". Let me tell you I'm so glad I chose this one! Its bursting in blueberries! And the topping is just an added bonus! And was perfect with my Sunday morning coffee, what a real treat it was!
I have to say this is my favorite recipe from the book, the "Orange-Almond-Caramel Upside-Down Cake" is my second favorite, and the "Graham Cracker-Chocolate Chip Snacking Cake" is my third. My least favorite was the "Cinnamon Pudding Cake", quite honestly it was horrible!
Next month we will be baking from a new book, which I'm pretty excited about. I made a total of 8 out of 12 cakes with the "Cake Slice" bakers. Pretty good I think even though my oven was out for 3 months, what a nightmare that was! Lets see if I could get my numbers up just a little more this next round!

Bluberry Buckle from "cake keeper Cakes" by Lauren Chattman


1/3 c. unbleached all-purpose flour
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
4 tbls. (1/2 stick) unsalted butter, chilled and cut into pieces


2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 c. blueberries, washed and picked over
4 tbls. (1/2 stick) unsalted butter, at room temperature
3/4 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/2 c. milk


1. Preheat the oven to 375 degrees F. Grease a 9-inch round springform pan.

2. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl. Add the butter; use an electric mixer to mix, on low, until it resembles coarse meal with some large crumbs. Transfer to a smaller bowl and refrigerate until ready to use.


1. Combine the flour, baking powder, and salt in a medium mixing bowl. Place the berries in a bowl and stir in 1/4 cup of the flour mixture to coat.

2. Combine the butter and granulated sugar in the large mixing bowl and cream with an electric mixer in medium-high speed until fluffy, about 3 minutes, scraping down th sides of the bowl once or twice as necesarry. With the mixer on low speed, add the egg and vanilla.

3. With the mixer on low speed, add 1/3 of the flour mixture and then 1/2 of the milk, scraping down the sides of the bowl after each addition. Repeat, alternating flour and milk and ending with flour. Stir in the berry and flour mixture with a large rubber spatula, trying not to mash too many of the blueberries. The batter will be stiff. Scrape the batter into the prepared pan and smooth into an even layer with a spatula.

4.Squeeze the sreusel through your fingers an onto the batter, distributing it evenly over the cake and making some large crumbs. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.

5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

The streusel was pretty awesome!

Just look at those blueberries!