Blueberry Buckle

Name: Blueberry Buckle
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 425 grams fresh whole blueberries, approximately 3 cups; 43 grams cake flour, approximately 1/3 cup; 255 grams cake flour, approximately 2 cups; 1 large egg; 1 teaspoons ground ginger; 1 teaspoons kosher salt; 1 teaspoons freshly ground nutmeg; 99 grams sugar, approximately 1/2 cup; 149 grams sugar, approximately 3/4 cup; 57 grams unsalted butter, chilled and cubed; 57 grams unsalted butter, room temperature; 122 milliliters whole milk

You can never have too many dessert recipes, so give Blueberry Buckle a try. One serving contains 405 calories, 6g of protein, and 14g of fat. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have cake flour, egg, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Users who liked this recipe also liked Blueberry Buckle, Blueberry Buckle, and Blueberry Buckle.

Instructions

Watch how to make this recipe.

For the cake:Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

Equipment you will use

Glass Baking Pan

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

Ingredients you will need

Baking Powder

Ginger Powder

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Whisk

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.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the egg and beat until well incorporated, approximately 30 seconds.

Ingredients you will need

Egg

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.

Ingredients you will need

Blueberries

All Purpose Flour

Milk

Equipment you will use

Baking Pan

For the topping:In a small bowl combine the sugar, flour and nutmeg.

Ingredients you will need

Nutmeg

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture.

Ingredients you will need

Butter

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.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 425grams

fresh whole blueberries, approximately 3 cups 43grams

cake flour, approximately 1/3 cup 255grams

cake flour, approximately 2 cups 1large

egg 1teaspoons

ground ginger 1teaspoons

kosher salt 1teaspoons

freshly ground nutmeg 99grams

sugar, approximately 1/2 cup 149grams

sugar, approximately 3/4 cup 57grams

unsalted butter, chilled and cubed 57grams

unsalted butter, room temperature 122milliliters

whole milk

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Buckle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Taittinger Taittinger Collection by Sebastiao Salgado with a 5 out of 5 star rating seems like a good match. It costs about 320 dollars per bottle.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.