Blueberry Buckle

Blueberry Buckle

Use fresh blueberries in this recipe, frozen blueberries are too moist and will give unsatisfactory results. Fresh whipped cream or vanilla ice cream are an excellent accompaniment to this dish.

MAKES ONE 9-INCH CAKE, SERVING 8 TO 10

The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared pan. This buckle is best made with fresh blueberries, not frozen ones, which are too moist. If you’d like to serve the buckle as dessert, consider a vanilla ice cream or whipped cream accompaniment. Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.

Ingredients

Streusel
1/2 cup (21/2 ounces) unbleached all-purpose flour
1/2 cup (31/2 ounces) packed light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch table salt
4 tablespoons (1/2 stick) unsalted butter, cut
into 8 pieces, softened but still cool

Cake
11/2 cups (71/2 ounces) unbleached all-purpose flour
11/2 teaspoons baking powder
10 tablespoons (11/4 sticks) unsalted butter,
softened but still cool
2/3 cup (about 43/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon grated zest from 1 lemon
11/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups (about 20 ounces) fresh blueberries,
picked over

1. FOR THE STREUSEL: In standing mixer
fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 21/2 minutes. Transfer streusel to small bowl and set aside.

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray parchment; dust pan with flour and knock out excess.

3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. Transfer batter to prepared pan; using rubber spatula in a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use serving platter) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.