Blueberry Buckle

A staple dessert of mine during blueberry season. Easy and oh so delicious.

I found this recipe in the food section of the San Francisco Chronicle.  The recipe came from Jennifer Millar, co-owner with Sasha Crehan at Sweet Adeline Bakeshop in Berkeley.  She said the recipe came about by accident when she was pastry chef at Square One. Distracted while making a coffee cake, she left out half the flour. She said the buckle became an instant hit.  I can see why–it is moist and crunchy at the same time.  I have used lemon zest instead of the orange with excellent results.  The blog post associated with this recipe can be found here.

Serves 8


Crumb Topping

1/2 cup sugar
1/2 cup flour
1/4 teaspoon cinnamon
3 ounces (6 tablespoons) cold unsalted butter

Cake

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup whole-milk yogurt
Zest of 1 small orange
2 cups blueberries

In a food processor, pulse together the  sugar, flour and cinnamon.  Refrigerate until ready to use.
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Preheat oven to 350°. Grease a 9-inch round, 2- or 3-inch deep cake or springform pan. Line bottom with parchment paper.

Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

Using an electric mixer on medium speed, cream butter and sugar. Add eggs and vanilla. Add dry ingredients to butter mixture, alternating with yogurt. Fold in the orange zest.  Batter will be loose. Pour batter into pan. Sprinkle berries over batter. Sprinkle crumb topping over fruit. Bake for 1 hour. Because this is a very soft and moist cake, using a toothpick to test doneness will not work. Let cake cool on a rack for 30 minutes before removing it from pan.

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