CI Blueberry Buckle

[txaggie]

CI Blueberry Buckle

Serves 8.

This blueberry buckle is a coffee cake with a streusel topping. Use fresh blueberries when making the buckle. Frozen blueberries are too moist.

Makes one 9-inch cake

• 
  

Streusel

• 1/2 c AP flour
  
• 1/2 c packed light brown sugar
  
• 2 T granulated sugar
  
• 1/4 tsp ground cinnamon
  
• pinch table salt
  
• 4 T unsalted butter, cut into 8 pieces, softened but still cool
  

Cake

• 1-1/2 c AP flour
  
• 1-1/2 tsp baking powder
  
• 10 T unsalted butter, softened but still cool
  
• 2/3 c granulated sugar
  
• 1/2 tsp salt
  
• 1/2 tsp grated lemon zest
  
• 1-1/2 tsp vanilla extract
  
• 2 large eggs, room temperature
  
• 4 c fresh blueberries
  

1. STREUSEL: In standing mixer (with the paddle attachment), combine flour, sugars, cinnamon, and salt on low speed until combined and no large brown sugar lumps remain. Add butter and mix on low no large butter pieces remain (mixture should look like wet sand). Transfer to bowl and set aside.

2. CAKE PAN PREP: Pre-heat oven to 350 degrees. Spray 9-inch round cake pan nonstick cooking spray. Line bottom of cake pan with parchment or waxed paper, and spray round with nonstick cooking spray. Dust pan with flour and remove excess flour.

3. CAKE: Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with paddle attachment, cream butter, sugar, salt, and lemon zest until light and fluffy. Scrape down bowl and beat in vanilla until combined. Add eggs one at a time and beat until partially incorporated. Scrape down bowl and beat until fully incorporated (mixture will appear broken). Gradually add flour mixture. Beat until flour is almost fully incorporated. Stir batter with rubber spatula until batter is homogeneous. The batter is very thick. Fold in blueberries.

4. Transfer batter to prepared cake pan and spread batter evenly. Squeeze handful of streusel in hand to form a clump. Break up clump with fingers and sprinkle streusel over batter. Repeat. Bake until golden brown and toothpick inserted in cake's center comes out clean, about 45-55 minutes. Cool on wire rack for 15-20 minutes.

5. Use a paring knife along the sides of the cake to loosen the cake. Place upside-down plate on top of cake pan; invert cake to remove from pan, lift off cake pan and remove parchment paper. Reinvert cake onto serving platter. Cool until warm or room temp (at least 1 hour).

Keywords: Easy, Fruit, Breakfast

( RG1332 )