AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


7.05.2010

BLUEBERRY BUCKLE


I have been baking a lot with fresh blueberries lately and after a couple of failed (yet delicious) recipes I have learned fresh blueberries often times sink to the bottom of cakes and breads...very frustrating.

Here are a few things that I now do to try to eliminate the sinking problem:
* Blueberries sink in cakes and breads due to gravity.
* If you are using fresh, plump, juicy blueberries roll them in flour first before adding them to a batter.
* Consider using a little less liquid (ex: milk) to make the batter thicker to prevent sinking.
* Frozen blueberries usually don't sink as easily (but there is nothing better than fresh)!
* Once you pour the batter in the pan start baking immediately so there is less time for them to sink.

This recipe is great! The batter is so thick that I didn't have any issues with the blueberries sinking. I also did a few extra things listed above to help.

Blueberry Buckle
Adapted from allrecipes.com

Cake:
3/4 cup white sugar
1/4 cup unsalted butter
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Note: The original recipe uses shortening instead of butter in the cake recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.

Cream together 3/4 cup sugar and butter until light and fluffy.


Add the egg and beat until combined.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. The batter will be very thick.

Make crumb topping: With a fork, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter.

At this point you have 2 choices with regards to the blueberries sinking:
1. Easiest and riskiest: Fold the blueberries directly into the batter and pour into the pan.
or
2. More work/less risky: Roll the blueberries in about 1 tablespoon of flour.
Pour half the batter into the pan,

pour the blueberries onto the batter,

and then cover with remaining batter...


I opted for the later, but I think this batter is thick enough that you could go with the first choice. If you do, let me know how it works out.

Bake at 375 degree F (190 degrees C) for 35-40 minutes.
Note: the original recipe said to bake for 25 minutes but mine took about 40 minutes.

Cool and Serve

PRINTABLE RECIPE

11 comments:

Linda www.mykindofcooking.com said...

Your recipe looks delicious! I love your tips!

manu said...

Thanks for suggestions! Chocolate drops do the same, they sink! To avoid this problem I use to put them in the freezer for 15 minutes before using! Hope it helps! LOL

Pam said...

Yum! It looks delicious! It's a great way to utilize fresh blueberries! I like buckles much better than cobblers and just made a blackberry one that I will have to post soon. My recipe is sort of close to this but has half the flour, twice the butter and less sugar. Great post, just wish I had a helping of your buckle!

À LA GRAHAM said...

Linda, Thanks!

Manu, Great idea with the chocolate chips, especially when using the large chocolate chunks in bars.

Pam, I'll be waiting to see and try your blackberry buckle!

The Domestic Adventurer said...

I agree, there's nothing like fresh blueberries in baking. Even when I use the best brand of frozen blueberries that I can find, the flavor pales in comparison to fresh.

Great tips!

Giuky said...

torta davvero squisita cara..bravissima!

Cyndy said...

I think I just found a home for my blueberries. lovely photo, very inspiring.

Thanks

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