I had never heard of a "Buckle," let alone a "Blueberry Buckle," until this week on an episode of Good Eats. When I saw good ol' AB making it, I knew I'd have to try it out. Luckily it's blueberry season and they are fresh and inexpensive right now. I bought 4 pints this morning, and I'm going to freeze what's left over. Maybe I can use them in the dead of winter to make this again and remember the hot days of summer :)
Blueberry Buckle (Recipe from Alton Brown)
9 ounces (by weight) cake flour
1 teaspoon baking powder
1/2 teaspoon salt (kosher)
1/2 teaspoon ground ginger
1/2 stick butter, room temperature
5 1/4 ounces sugar
1/2 cup whole milk
15 ounces fresh whole blueberries
3 1/2 ounces sugar
1 1/2 ounces cake flour
1/2 teaspoon freshly ground nutmeg
2 ounces butter, cubed and cold
1. Preheat oven to 375 *F and spray a 9x9 inch glass pan with nonstick spray.
2. In a medium bowl, mix the flour, baking powder, salt, and ginger. Set aside.
3. In a stand mixer (with paddle attachment), beat together the sugar and butter until light and fluffy. Add the egg and beat until well mixed.
4. Add 1/3 of the flour mixture until well mixed, then 1/3 of the milk until well mixed. Repeatedly add flour then milk until everything is mixed.
5. Gently fold in the blueberries and pour the mixture into the baking pan.
6. To prepare the topping, whisk together the flour, sugar, and nutmeg. Add the butter cubes and mix with your hands or a fork until the mixture is crumbly. Spread on the top of the batter in the pan.
7. Bake for 35 minutes or until the top begins to turn golden brown. Cool and enjoy!