A “buckle” is a coffee cake that has a top that bakes unevenly. The surface drops because of the weight of the fruit. Think of a street that buckles.
Wild blueberries were the first fruit used when this cake originated in the mid 1800s with the origination of baking soda.
This is a delicious coffee cake recipe my family has made for years. We adapted it from Bon Apetit Magazine. The recipe also makes about 27 perfect cupcakes with or without cupcake liners. Be sure to butter and flour the cupcake tins if you don’t use liners.
The brand of spices used greatly affects the flavor. I order from Penzeys.com. My favorite cinnamon is their Ceylon Cinnamon. I also grate whole nutmeg from Penzey’s. You can always switch your spices up…..cloves, nutmeg, cinnamon, mace, ginger
Ingredients
1/2 cup butter, softened
1 1/2 cups sugar
4 eggs
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup milk
4 cups blueberries
Streusel
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup cold butter
Directions
1. Butter the bottom and sides of a 9 x 13 inch METAL baking pan. (I use aluminum)
2. In a large bowl beat
½ cup butter, softened
3. Add 1 ½ cups sugar and beat till fluffy
4. Add 4 eggs and beat until light
5. In another large bowl whisk together:
3 cups flour
4 tsps. baking powder
1 tsp salt
1 tsp nutmeg
½ tsp cloves
6. Add 1 cup milk and
flour mixture to the butter mixture and blend till just combined.
7. Gently stir in by hand
4 cups fresh blueberries
8. Pour batter into prepared baking pan.
9. In a small bowl mix the streusel topping:
Whisk together:
1 cup sugar
2/3 cup flour
1 tsp cinnamon
10. Cut in with 2 knives: ½ cup cold butter.
11. Cut until mixture is the size of peas.
12. Sprinkle streusel over batter
Bake at 375 degrees 35- 45 minutes or until very light brown and cake pulls away from sides of the pan.
13. Cool before serving. Cut into pieces. I usually make 24 pieces.
Voila!
NSF 1/08
