blueberry buckle

In guest on June 21, 2010 at 1:57 am

part deux of cousin (esq.)’s baking extravaganza. and it couldn’t come at a better time of year!

if any of you readers attended miss akp’s alma mater, you may be familiar with this dessert/breakfast.  i lagged 2 years behind akp at our small college in maine, and my teammates and i craved this dish all the time.  when the dining hall served it, i usually had double dessert. then the next morning, if i was lucky, they would put the leftovers out for breakfast.  buckle seems to be halfway between layer cake and coffee cake—the perfect dessert/breakfast double. i think it gets its name from the way that the top buckles with bumps and valleys when it cooks.

i hadn’t had this for almost 2 years when my roommate showed up with a batch of it.  she generously lent me the recipe, and it is definitely as tasty as i remember it!

in a large bowl, cream:
1/2 c. shortening
3/4 c. granulated sugar

1 egg
beat until light & fluffy

in a separate bowl, sift/mix (i’m generally too lazy to sift things—hasn’t ruined me yet):

2 c. flour
2 1/2 tsp baking powder
1/4 tsp salt

1/2 c. milk (i used part soymilk because i had it)

alternately add the flour mixture and the milk into the egg/shortening mix, stirring well (i tried to use an electric mixer for this part, but it made a bit of a mess—i’d recommend hand mixing).  you’ll end up with a very thick batter.

spread the batter onto the bottom of a greased 11” x 7” pan.  it will look like the pan is too big—it’s not.  i couldn’t even get the batter to cover the bottom of the pan, and i thought i was going to have to start over again & make a double batch, but it’s a very good thing i didn’t—this will triple in size when you cook it (thank you, baking powder), so don’t worry about getting the batter into every corner, just lay out as much as you can.

top with 1 – 1 1/2 cups blueberries (i imagine that other berries work too, but i love me some blueberries, and they’re super juicy, which contributes to the moistness of this recipe).

in yet another bowl, mix 1/2 c. sugar, 1/2 c. flour, and a few shakes of cinnamon.  add 1/4 c. butter or margarine (i was generous on this and probably used more like 1/3 c. but i did part butter, part margarine).  you want the butter to be pretty cool and firm when you add it, so keep it in the fridge until 10-15 minutes before this step.  i used a hand mixer-thingy (the picture shows it, i don’t do well with names [editor’s note: this is a pastry cutter. and incidentally, the number one search term that brings people to my blog. thanks for using it!]), or you can use a fork to “cut” the butter into the mixture.  your end part should be buttery crumbles.

sprinkle these over the blueberries so that you get a nice thick layer of “topping” (it won’t look like topping when it comes out of the oven—it will look like part of the cake).  bake at 350° for 40-45 minutes.

cool in the pan.

i almost forgot the last step when i was doing this—it’s the finishing touch (my buckle would have been incomplete without it!).  once cool, sprinkle confectioner’s sugar on top.

definitely serve it warm.  consider serving with home-made whipped cream, vanilla yogurt, or frozen yogurt.  or just on its own (but on these hot days, i feel the need to compliment a warm dessert with something nice and chilly).

[interesting side note: i haven’t the faintest memory of this dessert. maybe i was too busy with the sundae bar. anyway, i’m definitely making it. and soon. yum!]

  1. I remember blueberry buckle!! They had blueberry cake at the 5th year reunion lobster bake I was just at — but when I saw it I was definitely reminded of buckle at Thorne :) Incidentally, I only remember eating it on the weekends at brunch…

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