This recipe comes from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day. Some time ago I listened to an interview with Cheryl on The Splendid Table podcast. Their bakery is in Savannah, Georgia and I’ve added it to my bucket list of places to visit. I have to admit, I fell in love with this cookbook the instant I saw it. It’s full of mouthwatering pictures and recipes for delicious homemade baked goods. If you love to bake, then this cookbook is for you. I checked it out from our local library but I’m already contemplating buying my own copy to keep! It’s been so much fun to look through with my children.
This blueberry buckle is a classic, old-fashioned dessert. It gets its name because of the dimples or “buckles” created by the crumb topping on top of the batter as it bakes in the oven. I had never made one before, but just couldn’t pass up the chance when we had some extra blueberries in the fridge. Two unique ingredients are cardamom and lemon zest, which really help to create a wonderful flavor. Although the recipe was a little involved, in the end I had a beautiful blueberry buckle!
I hope you’ll give this recipe a try. My family loved it!
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 1/3 cups unbleached all-purpose flour
- 8 tablespoons cold unsalted butter, cut into cubes
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cardamom
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 2 cups fresh blueberries
- Confectioners' sugar for dusting
- Position oven rack in lower third of oven and preheat oven to 350 degrees. Butter a 9-inch round cake pan and line bottom with parchment paper.
- Combine sugars, cinnamon, nutmeg and flour in a small bowl and mix until blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer to chill.
- Sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
- In the bowl of a stand mixer (or using a handheld mixer), cream the butter and sugar on high speed for 5-7 minutes, until light and fluffy.
- Reduce the speed to low and add the eggs one at a time, mixing well after each addition.
- Add the vanilla, lemon zest, and sour cream.
- With the mixer on low speed, add the dry ingredients to the butter mixture, mixing until just incorporated. Gently fold in the blueberries.
- Scrape the batter into the pan and spread it evenly with a spatula.
- Sprinkle the crumb topping on top of the batter.
- Bake for 40-50 minutes, until the top is golden brown and firm to the touch.
- Sprinkle the top of the buckle lightly with confectioners's sugar.
- Serve warm or at room temperature.
Cafe Carol http://www.cafecarol.com/