BLUEBERRY BUCKLE RECIPE
Growing up I still remember the taste of blueberry buckle baby food. It was my absolute favorite. It brings back many found memories of my mother and I. I only knew it as a baby food. It was discontinued for years, and sometime when my own children were small it was brought back. The sweet full flavor of blueberries made it delectable. I grew up with a family that were excellent cooks. My grandmother cooked for many restaurants. Although she had no formal training she learned in her kitchen over many many years. Her fried chicken was second to none. Granny Dot made many cakes and pies and sold for the holidays. The kitchen in her small humble home at this time of year was converted to a bakery. She would have people travel for nearly 80 miles to pick up their sweet goods. A few years ago, I too developed a passion for cooking.
When I first began to take cooking seriously I had only one goal. It was the same goal that was shared between my mother and grandmother. Seeing your food put a smile on peoples faces. Nothing is better than preparing a meal for family and friends. Especially when there is no one talking. The only sounds you hear are forks and knives clanking off a plate. Little known to me that blueberry buckle is not just a long gone flavor of baby food, but a wonderful dessert named the same. Cooking is a science. Not a pun, yet a literal science. Some components of your recipe need to be chilled or cold. While others have to be warmed to prepare. Biscuits for example are much better if you prepare your dry ingredients along with your butter or Crisco and freeze prior to blending. The topping in blueberry buckle is much better if you apply the same theory.
If you are like me and want to make this with ingredients on hand. You can substitute plain or all purpose flour for the cake flour. Just remove 1/8 of the plain flour from your measurements and add that amount of corn starch back to the all purpose flour.
FOR THE TOPPING
- 7 tablespoons of sugar
- 3 tablespoons cake flour
- 1/2 teaspoon nutmeg (freshly grated). You can use granulated but try fresh when you can. Your tastebuds will thank you.
- 4 tablespoons unsalted butter (cubed and set in freezer for 10-15 min)
FOR THE CAKE
- 1 and 1/8 cups of cake flour or 1 cup all purpose flour and 1/8 cup of corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 4 tablespoons unsalted butter (left at room temperature for 30 minutes(or for us southern folk use the butter in the butter dish that should always be set out softened))
- 5/8 cup of sugar
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh blueberries
MAKE THE TOPPING
- Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep “combining until the mixture has a crumb-like texture. Set aside. (a pastry blender will make this easier if you have one on hand if not two forks will do.).
MAKE THE CAKE
- Heat the oven to 375 degrees F. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
- Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
- Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
- Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.
Serve with a cup of good strong coffee or preferably an espresso. Happy eating.
Grab one of our blueberry buckle candles to enjoy the aroma of this dessert cooking everyday.