This month’s Baked Occasionally is brought to you by the August chapter and was chosen by Mrs. Table. Just like this wonderful summer month this cake is sweet and fill to the top with fruit. Not to be confused with a blueberry coffee cake, the buckle is… well, to be honest I’m not quite sure why it’s not a coffee cake. But it’s not.
Cake batter? Check. Berries? Check. Stresuel? Check! Delicious in the morning and even more delicious alongside coffee? Double check. But no, definitely not a coffee cake.
She may not look like much but what she lacks in presentation she makes up for in flavor. Baked’s blueberry buckle is a sweet, tender cake bursting with blueberries and topped with a sweet, crunchy streusel topping. It’s perfect for breakfast or dessert, or an afternoon snack.
What I liked:
Everything – it was delicious!
What I didn’t:
As per usual, the Baked recipe called for a special tube pan (which my frugal self has yet to purchase). While not nearly as gorgeous as Shannon’s tube pan cake, I did learn that it would fit perfectly into a 10 inch round cake pan. Of course, it will affect your baking time. I ended up using a 10 inch spring form pan so that I could still have the removable bottom feature.
I also threw a little batter into some muffin tins because everything is better in mini form.
- 1½ cups (170 g) all-purpose flour
- 1½ cups (170 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon ground ginger
- ¼ teaspoon baking soda
- 1 cup plus 2 tablespoons (225 g) granulated sugar
- ¼ cup plus 2 tablespoons (90 ml) canola oil
- 2 ounces (½ stick/55 g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- ¼ cup (60 ml) heavy cream
- ½ cup (115 g) sour cream
- 4 cups (14 ounces/395 g) fresh blueberries
- ¾ cup (165 g) firmly packed dark brown sugar
- 1?3 cup (40 g) all purpose flour
- 1?3 cup (40 g) cake flour
- ¾ teaspoon ground cinnamon
- 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly
- Preheat the oven to 375°F and prepare a 10-cup tube pan or a 10 inch round springform cake pan by lining with parchment and spraying with nonstick cooking spray. (Or butter the pan and dust it with flour, knocking out the excess flour)).
- In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
- In a small bowl, whisk together the cream and sour cream and whisk until combined; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl,
- Add the vanilla extract and lemon zest, and beat for another 10 seconds
- Add the flour mixture to the butter mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture (flour-cream-flour-cream-flour). Beat at medium speed after each addition until incorporated, about 10 to 15 seconds each.
- Using a rubber spatula, gently fold the blueberries into the batter. The batter will be very thick.
- Transfer the batter to the prepared pan, smoothing the top with a spatula.
- In a medium bowl, whisk together the brown sugar, flours, and cinnamon until combined (lumps are okay).
- Drizzle the melted butter over the mixture and combine until the sugar mixture is thoroughly moistened. You can do this with your hands, a fork, or a spatula.
- Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
- Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. (Note: Baking time for muffin size was between 15 to 20 minutes)
- Set the cake pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up (If using a removable bottom) to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
* If you don't have a tube pan, feel free to use a 10 inch round cake pan or spring form pan. Preferably something with a removable bottom.
* Portion into muffin tins and bake for 15 to 20 minutes for bite sized treats.
* If the streusel topping browns too much while cooking, just cover it with some foil while the cake continues to bake.
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