I grabbed them and figured I’d make some type of muffin or cake. All I know is that I *HAD* to make something with blueberries.
This recipe just kind of fell together. I wanted streusel and I wanted blueberries. Muffins?
Nah.. tired of those.
Cobbler? Eh… didn’t have ice cream and cobbler is just nekkid without vanilla ice cream.
So I opted to make a buckle.
What’s the difference between a cobbler, crisp and buckle you ask???
Buckles are streusel topped cakes that are fill with fruits. The streusel makes the top look buckled.
Cobblers are baked fruit topped with a batter or biscuit crust. The topping is often “cobbled” rather than smooth; the topping is generally dropped or spooned in small clumps over the fruit, allowing bits of the filling to show.
Crisps are baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter, and sugar. The topping ranges in texture from streusel to granola, and generally completely covers the fruit.
Now this morning when I got up I found out that only Papa Fantabulous was coming up to help the hubby work more on the downstairs. Now I couldn’t wait to see him as I love Papa Fantabulous but secretly I could not wait to cut into this buckle!
So they worked….
and this poor buckle just sat there, taunting me, waiting for me. <jerk!>
When I cut into this thing I instantly smelled the lemon and fresh blueberries. While this cake is hefty to pick up, the texture is super light. And you want to talk about moist! It just melted!
This is perfect for coffee and tea, Sunday brunch with the girls or just because it’s Monday!
Now, if you don’t like blueberries, you can EASILY substitute in raspberries, strawberries, chopped apples or maybe make a mixed berry buckle!
- 1/4 cup sugar
- 2/3 cup light brown sugar, packed
- 1 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 1 cup all purpose flour
- 1/3 cup self rising flour (can use all-purpose if you don’t have it)
- 10 Tbl butter, unsalted and ice cold cut into 1/2” cubes
- 3/4 cup all purpose flour
- 1/2 cup self rising flour (can use all purpose if you don’t have it)
- 1 tsp baking powder (or only 1/2 tsp if you use self rising flour)
- 1/2 tsp salt
- 1/2 tsp cinnamon (or you can use 1/4 tsp cardamom)
- 6 Tbl butter, cut into cubes
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp lemon oil or 1/2 tsp lemon zest (*optional)
- 2/3 cup vanilla greek yogurt (or you can use sour cream)
- 2 cups fresh blueberries
- 1/2 cup confectioners’ sugar
- 2-3 Tbl milk
- Put your oven rack in the lower third of the oven.
- Preheat the oven 350F.
- Butter the sides and bottom of a 10” round spring form pan. Line the bottom of the pan with parchment paper. *If you don’t have a spring form pan, you can use a 9” cake pan. I prefer the springform pan personally.
Make the streusel topping
- Combine the sugars, cinnamon, nutmeg and flour in a bowl.
- Add in the cubes of butter and cut with a pastry blender until you have pea size crumbs.
- Cover the bowl with plastic wrap and put it in the freezer to chill while you make the buckle batter.
Make the buckle
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on high for 5-7 minutes. You want it to be light and fluffy. Stop every few minutes to scrape down the sides of the bowl.
- Reduce the speed to low and add in the eggs, one at a time mixing well after each one.
- Add in the vanilla, yogurt and lemon oil.
- Mix until thoroughly incorporated.
- In a separate bowl add the flours, baking powder, salt and cinnamon. Mix well.
- With the mixer on the lowest speed, slowly add in the dry ingredients. You ONLY want to mix until it’s all incorporated. I actually tend to finish mixing it by hand. You don’t really want air bubbles in this.
- Using a spatula or spoon gently fold in the blueberries.
- The batter will be thick, so scrape it into the prepared pan and spread it out evenly.
- Remove the streusel topping from the freezer and cover the top of the batter.
- Bake for 45-60 minutes or until the streusel is golden brown and firm to the touch.
- Put the pan on a cooling rack.
- Allow to cool for 15 minutes then gently run a knife around the edges of the pan.
- Carefully unlatch the spring form pan and lift the cake up and out of the ring. Let the cake remain on the bottom of the pan.
- Let cool for about an hour.
- If you have a big spatula, you can separate the buckle from the bottom of the pan. Or I left my parchment round be about a ½” bigger than the base of the pan. This way I could just slide my spatula in between the parchment and the cake.
Make the Glaze
- Mix the confectioners’ sugar and milk until creamy. I prefer it to have the consistency of maple syrup when I drizzle it.
- Drizzle over top of the buckle.
Want a slice???
You’re droolin’ Wipe your chin