Thursday, September 16, 2010

Recipes from Pennwood Farm: Blueberry Buckle

While I can't take credit for this recipe I have made it for years and it's one of my favorite desserts.  While preparing to write this blog I wondered just what a "Buckle" was - where the term came from.  I ran across this website ( and decided after reading it that I had to cook my way through it!  They list all sorts of deserts like pandowdy grunts, slumps, croustades and bird's next or crow's nest puddings.  How could I resist making all those wild sounding things?!
What it says is that the term "Buckle" basically comes from the buckled appearance that the streusel  topping makes.  A buckle is really nothing more than a rich cake batter with any seasonal fruit folded in and topped with a streusel. It apparently has been around from colonial days and was most prevalent in New England.  The traditional buckle was made with blueberries which grow wild there and are very delicious!


Streusel Ingredients:
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 T granulate sugar
  • 1/4 tsp cinnamon
  • pinch of salt
  • 4 T unsalted butter, soft but cool
Cake Ingredients:
  • 1 1/2 cup unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 10 T unsalted butter, soft but cool
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 4 cups fresh blueberries
To Make the Streusel:
  • In a stand mixer with a flat beater, combine flour, sugars, cinnamon and salt on low speed until well combined. 
  • Add butter and mix on low until mixture is sandy looking with no large pieces of butter remaining.  Set aside
To Make Cake Batter:
  • Whisk flour and baking powder to combine and set aside.
  • In a standing mixer with a flat beater, cream butter, sugar, salt and lemon zest at medium high speed until light and fluffy. 
  • Beat in vanilla until combined.
  • Add eggs while the mixer is running.
  • Gradually add the flour mixture.
  • Mix well until batter is heavy and thick.  Scrape sides to ensure everything is mixed.
  • Fold in blueberries until evenly distributed.
  • Line a large 14" round cake pan with parchment paper.
  • Spread the batter evenly in the pan with an offset spatula.
  • Squeeze handfuls of streusel and gently break up as you scatter on top of the batter.
Bake at 350F in the lower middle position in the oven (away from the heat source) for about 35 minutes.
Cool until just warm and serve with vanilla ice cream.

1 comment:

  1. Yum! What a great way to use the last fresh blueberries of the season :)