Our wonderful neighbors gave us fresh blueberries from their yard…a ton!! And they were the most amazing I’ve ever seen! SO…I wanted to make them a special dessert with their berries that they would love. I decided on a blueberry buckle…what is that you ask? I asked myself the same thing!! I’ve made many desserts with fruit…crisps, crumbles, cobblers….I can’t keep track!! Back in the day, our mothers and grandmothers would totally know the difference. It’s so sad that many of us can’t remember or find these recipes from our families, but this is reality right? So I found a great resource for all of you (including me) that explains what the difference is. Here is the link (here) The reason I decided to make a blueberry buckle was because I’ve never made one before! According to the Huffington Post,” A Buckle layers a more traditional, cake batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries it’s best to sink to the bottom, making the whole thing buckle inwards”.
It was moist, tender and so delicious…we loved it!! So, along with with wonderful recipe for a blueberry buckle, is a dictionary of the many desserts that we make, that we don’t even understand LOL!!! Let’s get it together!
9 oz. cake flour
1 tsp. baking powder
1/2 tsp kosher salt
1/2 tsp. ground ginger
1 tsp. vanilla extract
lemon zest from 1 lemon
2 oz. unsalted butter, room temperature
5 1/4 oz. sugar
1/2 c. half and half
15 oz. fresh blueberries
FOR THE TOPPING
3 1/2 oz. sugar
1 1/2 oz. cake flour
1/2 tsp. ground nutmeg
2 oz. unsalted butter, cubed and chilled
For the buckle
Preheat oven to 375F. Grease a 9×9 inch baking dish and set aside.
In a medium bowl whisk together the flour, baking powder, salt and ginger. Set aside.
In a kitchenaid mixer, beat together the butter, sugar, vanilla and lemon zest until light and fluffy. Add the egg and beat until well combined. Alternating, add 1/3 flour mixure and 1/3 half and half at a time, until everything is well incorporated. Gently stir in the blueberries and pour into the prepared baking dish.
For the topping
In a small bowl combine the sugar, flour and nutmeg. Add butter and mix with your hands to create a crumbly texture. Sprinkle the mixture over the top of the batter.
Bake in the oven for 45-55 minutes, until golden and a toothpick inserted comes out clean. Cool for 15 minutes before slicing.
Beijos e Tchau!
Ludmilla and Marilyn Chudda