Blueberry Buckle

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Decadent. Dense. Delicious.

I LOVE to bake for breakfast. Cinnamon rolls, coffee crumb cake, banana bread… you name it, we’ve got a recipe for it! There’s something about waking up and preheating that oven that just makes the day start off right…  and the smell is always pure bliss!

 

Put simply, a buckle is just a fruit flavored cake with a streusel topping… that means there are so many variants and possibilities which is what makes this recipe so versatile! Swap out any fruit you want, and mix up the streusel topping a bit (add some crushed nuts or died fruit) and voila… Buckle! Think cinnamon coffee cake, but heavier (in a good way) and fruitier!

 

And don’t be deterred by the color… it’s natural! It comes straight from the blueberry preserves that we will make, which is also what makes this cake so dense and delicious!

 

If you know someone who loves blueberry, bake them this buckle! It is absolutely BURSTING with blueberry and is just begging to be eaten!

 

What you will need for the Cake:

  • Cake Flour
  • Granulated Sugar
  • Baking Powder
  • Kosher Salt
  • Ground Ginger
  • Cinnamon
  • Unsalted Butter
  • Eggs
  • Heavy Whipping Cream
  • Fresh or Frozen Blueberries (We used frozen- cheaper and just as delicious!)
  • Blueberry Extract (I use Blueberry Bakery Emulsion from LorAnn Oils)

For the Preserves:

  • Fresh or Frozen Blueberries (We used frozen here too)
  • Granulated Sugar
  • Cinnamon
  • Ground Ginger
  • Cornstarch

For the Streusel Topping:

  • Flour
  • Brown Sugar
  • Granulated Sugar
  • Old Fashioned Oats
  • Unsalted Butter
  • Cinnamon

Blueberry Buckle

Delicious, dense, and bursting with blueberries, this buckle is the perfect start to your weekend!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Bread, Breakfast, Dessert
Servings 9 pieces

Ingredients
  

Cake

  • 2 cups Cake Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Ginger
  • 1/2 tsp Cinnamon
  • 4 Tbsp Unsalted Butter
  • 1 Large Egg
  • 3/4 cup Heavy Cream
  • 1 1/2 cup Blueberries

Preserves

  • 1 1/2 cup Blueberries
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Cornstarch

Streusel Topping

  • 3 Tbsp Flour
  • 1/4 cup Brown Sugar
  • 2 Tbsp Granulated Sugar
  • 2 Tbsp Old Fashioned Oat
  • 2 Tbsp Unsalted Butter Softened
  • 1/2 tsp Cinnamon

Instructions
 

Cake

  • Butter and flour an 8x8 baking dish and set aside.
  • In a medium bowl, whisk together your flour, baking powder, salt, ginger and cinnamon and set aside.
  • In the bowl of your stand mixer, or with a hand mixer, cream together your butter and sugar. Add in your egg and mix completely.
  • Add in your flour mixture and milk, alternating between the two, in three additions. Make sure to scrape down the sides of the bowl between each addition. Add in your 1 1/2 cups of blueberries and blueberry extract and mix until the berries start to break apart slightly, about 1 minute on medium speed. Set aside.
  • Preheat your oven to 350 degrees Fahrenheit.

Preserves

  • To a medium saucepan on medium heat, add your blueberries, sugar, ginger and cinnamon and mix. (If you are using fresh blueberries instead of frozen, add a 1/4 cup of water to help break down the berries) Once the mixture starts to bubble, add in your cornstarch and stir consistently until the mixture thickens to a pie filling consistency (pictured above). Let cool for 5 minutes.
  • Once cooled, add your preserves to the batter in your bowl and mix together thoroughly. Pour into your buttered baking dish.

Streusel Topping

  • In a medium bowl, mix together all ingredients and either with a fork or with your impeccably clean hands, mix together until a streusel forms. Crumble the streusel over the batter in your baking dish.
  • Bake your buckle at 350 degrees Fahrenheit for 40 minutes. The texture will be quite dense and cake-y but that is exactly what we're going for here!
  • Enjoy!
Keyword Blueberry, Buckle, Coffee Cake, Fruit

 

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