When I was 2 years old my Mom lived off of coffee cake. The recipe was good and simple, made with basic ingredients found in any kitchen. And by the grace of God she never gained a pound off of it!

This recipe has all the homemade, just like Momma makes it goodness of your favorite coffee cake with loads of blueberries, aka extra love. Seriously, the ratio of cake to berry must be 1:1. Make it for those you love and it will be the best coffee cake you’ve ever had. Although I can’t guarantee you won’t gain weight off of it if you eat it every day. Sorry.

Blueberry Buckle (by Alton Brown)
Ingredients
For the cake:

* Nonstick cooking spray
* 9 ounces cake flour, approximately 2 cups
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 1/2 teaspoon ground ginger
* 2 ounces unsalted butter, room temperature
* 5 1/4 ounces sugar, approximately 3/4 cup
* 1 large egg
* 1/2 cup whole milk
* 15 ounces fresh whole blueberries, approximately 3 cups (I used frozen! Let cake sit 30-40 minutes before baking to thaw a bit)
For the topping:
* 3 1/2 ounces sugar, approximately 1/2 cup
* 1 1/2 ounces cake flour, approximately 1/3 cup
* 1/2 teaspoon freshly ground nutmeg
* 2 ounces unsalted butter, chilled and cubed
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.


One comment to “Blueberry Buckle Recipe of Love”

  1. Carolyn

    How do you think this would work with bananas instead of blueberries? I have bananas that are just about PERFECT for bread or some sort of yummy breakfast something.


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