Monday, August 23, 2010

Blueberry Buckle

Ingredients for topping:
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
pinch of salt
4 T unsalted butter, cut into small cubes
1/2 cup chopped pecans

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Ingredients for cake:
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
3/4 cup buttermilk, well shaken
1 1/2 teaspoons vanilla extract
2 cups fresh blueberries (thawed, if frozen)

Butter or nonstick spray, for pan

Preparing the topping:
Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans. Set mixture aside.

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Preparing the blueberry buckle:
Preheat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray.

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated.

Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.

Serves 6


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