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Blueberry Buckle by America's Test Kitchen
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Brief Description
An extraordinary amount of blueberries makes this the perfect solution for over-picking during the u-pick blueberry season!
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Main Ingredient
Blueberries
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Category: Desserts
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Cuisine: American
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Prep Time: 120 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Posted By: GLLF
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Posted On: May 22, 2025
Number of Servings:
Ingredients:
- Struesel
- 1/2 cups - unbleached allpurpose flour (2 1/2 ounces/71 grams)
- 1/2 cups - packed light brown sugar (3 1/2 ounces/99 grams)
- 2 tablespoons - granulated sugar
- 1/4 teaspoons - ground cinnamon
- 1 pinchs - table salt
- 4 tablespoons - unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool softened
- Cake
- 1 1/2 cups - unbleached all-purpose flour (7 1/2 ounces/213 grams)
- 1 1/2 teaspoons - baking powder
- 10 tablespoons - unsalted butter (1 1/4 stick), softened but still cool softened
- 2/3 cups - granulated sugar (about 4 3/4 ounces/135 grams)
- 1/2 teaspoons - table salt
- 1/2 teaspoons - grated lemon zest
- 1 1/2 teaspoons - vanilla extract
- 2 - large eggs, room temperature
- 4 cups - fresh blueberries (about 20 ounces/567 grams), picked over
Directions:
1. FOR THE STREUSEL: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside. (First six ingredients in list)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.
3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated
(mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.
4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
5. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
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