|4.9028573 (2)||rate this recipe »|
A buckle is a kind of coffeecake made with fruit -- usually blueberries -- and a sugar/spice topping. Tradition has it that the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (which is also sinking), so that the cake finishes with a very uneven top surface.
We present here a traditional blueberry buckle. A very moist cake, it's best served hot out of the oven (with whipped cream/ice cream if desired), or warm. If allowed to sit longer than 12 hours or so, the buckle tends to become mushy. Although blueberry is the usual fruit found in a buckle, try it with other berries or with summer fruits, which have been diced and well-drained.
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) butter or margarine, melted
2 cups blueberries, fresh or frozen (unthawed)
1/2 cup brown sugar
1/3 cup King Arthur Unbleached All-Purpose Flour
3/4 teaspoon ground cinnamon
1/4 teaspoon each ginger and nutmeg
1/4 cup (1/2 stick) butter or margarine
For Cake: Mix flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla; stir in melted butter or margarine. Add dry ingredients, stirring until well mixed.
Spread batter in a well-greased 9x9-inch pan. Sprinkle with blueberries.
For Topping: Mix topping ingredients until crumbly, then spread over blueberries. Bake in a preheated 375°F oven for 45 minutes, or until topping is brown.