One Giant Blueberry Muffin For Your Summer Bake-at... |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Some recipes called the buckle a coffee cake, some referred to it as a kuchen, and the description Walter loves the best was “one giant blueberry muffin.” All of the recipes started with a simple butter cake that was loaded with fresh blueberries and always finished with a generous streusel crumb topping. Read more . This cake is perfect for every occasion and promises to become a favourite. The name “buckle” refers to the surface of the cake buckling under the weight of the crumb topping. Walter is sure that the amount of blueberries in the batter has something to do with it as well. Ingredients:
carole walter’s blueberry buckle |
at-a-glance |
pan: 9-inch springform pan |
pan prep: butter generously, line with parchment |
oven temp: 375 degrees |
baking time: 50 to 55 minutes |
streusel |
6 tbsp. (3/4 stick) butter |
3/4 cup all-purpose flour, spooned in and levelled |
1/3 cup sugar |
3/4 tsp. ground cinnamon |
1/8 tsp. salt |
batter |
13/4 cups sifted all-purpose flour, spooned in and levelled |
1 tsp. baking powder |
1/2 tsp. salt |
1/2 cup (1 stick) unsalted butter, slightly firm |
1/2 tsp. freshly grated lemon zest |
3/4 cup sugar |
2 large eggs |
1 tsp. pure vanilla extract |
1/4 cup milk |
2 cups (1 dry pint) blueberries, washed and well-dried |
Directions:
1. Position the rack in the lower third of the oven. Heat the oven to 350. Generously butter a 9-inch springform pan and line the bottom with a parchment circle. Set aside.
2. Prepare the streusel: Melt the butter in a medium saucepan. Remove from the heat and cool to tepid. In a small bowl, whisk together the flour, sugar, cinnamon and salt and add it to the melted butter. Stir the mixture with a fork and set aside.
3. Make the batter: In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
4. Cut the butter into 1-inch pieces and place it in the large bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest, and mix on medium speed until smooth and lightened in colour, 11/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking 5 to 6 minutes to blend it in well. Scrape the side of the bowl occasionally. Add the eggs, one at a time, 1 minute apart. Beat for 1 minute longer, scraping the side of bowl as necessary. Blend in the vanilla.
5. Reduce the mixer speed to low. Add the flour mixture alternately with the milk, dividing the dry ingredients into 3 parts and the liquid into 2 parts, starting and ending with the flour. Beat just until incorporated after each addition. Scrape the side of the bowl and mix for 10 seconds longer.
6. Carefully fold the blueberries into the batter using a rubber spatula, then empty the mixture into the pan. (Note: This is a very thick batter.) Spread the batter evenly using a small offset or rubber spatula, or the back of a large soupspoon, levelling the surface as best you can.
7. Take a handful of the crumb mixture and squeeze gently to form a large clump. Then break the clump into coarse crumbs and sprinkle them evenly over the filling. Repeat until all of the crumbs have been used and the batter is completely covered. Pat the streusel gently into the batter.
8. -
9. Finish the cake:
10. -
11. Bake for 50 to 55 minutes. The cake is done when the streusel topping is golden brown and the cake begins to pull away from the side of the pan. A toothpick inserted into the centre should come out clean.
12. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Remove the side of the pan and let cool for 30 minutes longer. To remove the bottom of the pan, place 12-inch strip of aluminum foil directly on top of the cake, cupping the foil around the side to hold the topping in place. Cover with a cooling rack, invert the cake and carefully lift off the bottom of the pan. Cover with another rack, invert again, and remove the foil.
13. -
14. Storage: Cover the cake with aluminum foil and store at room temperature for the first day after baking. For longer storage, refrigerate up to 3 additional days. Before serving, reheat in a 325-degree oven for 10 to 15 minutes, or until slightly warm.
|
|