Blueberry Buckle
Falling somewhere between a coffee cake and muffin with a buttery streusel topping, this tender cake “buckles” beautifully around juicy blueberries as it bakes.
- Serves
- 6 to 8
Directions
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Preheat oven to 350°F. Grease a 9 or 10-inch cast iron pan or 8-inch square baking dish lined with parchment paper.
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Make the crumble topping: In a medium bowl, mix 1/2 cup flour, granulated sugar, brown sugar, and cinnamon. Use a fork or fingers to mash in the butter until the mixture forms a crumbled mix of small and larger chunks. Set aside.
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Make the batter: In a small bowl, whisk together 1 cup flour, baking powder, and salt.
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In a larger bowl, beat the shortening with a 1/2 cup sugar until light and fluffy. Add the egg and mix until smooth.
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Add half of the flour mixture to the creamed mixture, then half of the milk. Repeat with the remaining flour and milk, mixing until just combined. Batter will be thick.
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Assemble the buckle: Spread half the batter evenly into the prepared pan. Add 1/3 of the blueberries in the middle and add the rest of the batter. Scatter the blueberries evenly over the top of the batter, then sprinkle the crumble topping generously over the top.
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Bake for 30–35 minutes, or until the center is set and the topping is golden brown. A toothpick inserted into the center should come out clean (a little blueberry juice is fine).
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Cool slightly before serving. Delicious warm or at room temperature, with a dollop of crème fraîche, whipped cream, or a scoop of vanilla ice cream.
From Shawnie's class “Taste of Cape Cod” (also taught in East Coast Lunch: Clam Chowder & Lobster Rolls)
