This delicious Blueberry Buckle by Alton Brown is a quick and easy dessert that combines a tender, buttery cake with juicy blueberries and a sweet, crumbly topping. Perfect for breakfast, brunch, or a cozy dessert, this simple recipe uses everyday ingredients and delivers a warm, comforting treat that’s sure to impress family and friends!
Recipe Ingredients:
FOR THE TOPPING
- 1/2 cup sugar
- 1/3 cup cake flour
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter, cubed and chilled
FOR THE CAKE
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/2 cup whole milk
- 3 cups fresh blueberries
How To Make Blueberry Buckle?
- Prepare the Topping: In a small bowl, combine 1/2 cup sugar, 1/3 cup cake flour, and 1/2 teaspoon freshly grated nutmeg. Using a fork or pastry cutter, work in 4 tablespoons chilled, cubed butter until the mixture resembles crumbs. Set aside.
- Preheat the Oven: Heat your oven to 375°F / 190°C. Lightly grease a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups cake flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon ground ginger. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat 4 tablespoons room-temperature butter and 3/4 cup sugar on medium speed until light and fluffy, about 1 minute.
- Add Egg: Reduce the mixer speed slightly and add 1 large egg, mixing until thoroughly incorporated.
- Alternate Dry Ingredients and Milk: On low speed, add one-third of the flour mixture, followed by one-third of the 1/2 cup whole milk. Repeat this process, alternating between the dry ingredients and milk, until all are incorporated.
- Fold in Blueberries: Gently fold in 3 cups fresh blueberries by hand.
- Assemble the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the reserved topping mixture over the batter.
- Bake: Place the dish on the middle rack of the oven and bake until golden brown, about 45 minutes.
- Cool: Allow the cake to cool for 30 minutes before serving.
Recipe Tips:
- Use Fresh Nutmeg: Freshly grated nutmeg enhances the flavor of the topping.
- Room Temperature Butter: Ensure the butter for the cake batter is at room temperature for proper creaming.
- Gently Fold Berries: To prevent the blueberries from sinking, gently fold them into the batter without overmixing.
- Check for Doneness: Use a toothpick inserted into the center; if it comes out clean, the cake is done.
- Serve Warm: This buckle is best enjoyed slightly warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
How To Store Leftovers?
- Refrigerate: First, let the leftover Blueberry Buckle cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: After cooling to room temperature, wrap individual portions of the Blueberry Buckle in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months.
Nutrition Facts
- Calories:371
- Total Fat:12.8g
- Saturated Fat7.0g
- Cholesterol:74.9mg
- Sodium: 354.8mg
- Potassium:144.8mg
- Total Carbohydrate:59.2g
- Dietary Fiber:2.7g
- Sugars: 23.0g
- Protein:6.1g
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Alton Brown Blueberry Buckle
Description
This delicious Blueberry Buckle by Alton Brown is a quick and easy dessert that combines a tender, buttery cake with juicy blueberries and a sweet, crumbly topping. Perfect for breakfast, brunch, or a cozy dessert, this simple recipe uses everyday ingredients and delivers a warm, comforting treat that’s sure to impress family and friends!
Ingredients
FOR THE TOPPING
FOR THE CAKE
Instructions
- Prepare the Topping: In a small bowl, combine 1/2 cup sugar, 1/3 cup cake flour, and 1/2 teaspoon freshly grated nutmeg. Using a fork or pastry cutter, work in 4 tablespoons chilled, cubed butter until the mixture resembles crumbs. Set aside.
- Preheat the Oven: Heat your oven to 375°F / 190°C. Lightly grease a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups cake flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon ground ginger. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat 4 tablespoons room-temperature butter and 3/4 cup sugar on medium speed until light and fluffy, about 1 minute.
- Add Egg: Reduce the mixer speed slightly and add 1 large egg, mixing until thoroughly incorporated.
- Alternate Dry Ingredients and Milk: On low speed, add one-third of the flour mixture, followed by one-third of the 1/2 cup whole milk. Repeat this process, alternating between the dry ingredients and milk, until all are incorporated.
- Fold in Blueberries: Gently fold in 3 cups fresh blueberries by hand.
- Assemble the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the reserved topping mixture over the batter.
- Bake: Place the dish on the middle rack of the oven and bake until golden brown, about 45 minutes.
- Cool: Allow the cake to cool for 30 minutes before serving.
Notes
- Use Fresh Nutmeg: Freshly grated nutmeg enhances the flavor of the topping.
- Room Temperature Butter: Ensure the butter for the cake batter is at room temperature for proper creaming.
- Gently Fold Berries: To prevent the blueberries from sinking, gently fold them into the batter without overmixing.
- Check for Doneness: Use a toothpick inserted into the center; if it comes out clean, the cake is done.
- Serve Warm: This buckle is best enjoyed slightly warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Alton Brown Blueberry Buckle
