Recipe

Blueberry Buckle With Cream Cheese Whipped Cream Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 9 months ago A blueberry buckle is a coffeecake with a struesel topping. The batter is really thick and heavy, and some effort will be needed to spread it into the prepared cake pan. This buckle is best made with fresh blueberries and not frozen ones because th... More Prep:15m Cook:55m Servings:8	Shandy
	streusel brownsugar cream blueberries creamcheese whippedcream moist

Blueberries

Prepared Cake Pan

Ready to Push Even

Ready for Streusel

Ready for Cream

Have a Slice =D

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Ingredients

Streusel:

1/2 c. all-purpose flour

1/2 c. packed light brown sugar

2 T. granulated sugar

1/4 t. ground cinnamon

Pinch table salt

4 T. unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool

Cake:

1 1/2 c. all-purpose flour

1 1/2 t. Baking Powder

10 T. unsalted butter (1 1/4 sticks), softened but still cool

2/3 c. granulated sugar

1/2 t. table salt

1/2 t. grated lemon zest

1 1/2 t. vanilla extract

2 large eggs, room temperature

4 c. fresh blueberries

Cream Cheese Whipped Cream:

4 ounces cream cheese, room temperature

1/3 c. confectioners' sugar

pinch table salt

1/2 t. vanilla extract

1 c. heavy cream

Directions

1. For streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knockout excess.

3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. Run paring knife around sides of cake to loosen, Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve with Cream Cheese Whipped Cream with directions stated below. . .

DIRECTIONS FOR CREAM CHEESE WHIPPED CREAM:

In bowl of standing mixer fitted with whisk attachment, whisk cream cheese, confectioners' sugar, and salt at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Add vanilla and beat at medium speed until combined, about 30 seconds; scrape down bowl. With machine running at low speed, add heavy cream in slow steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds soft peaks when whisk is lifted, another 1-2 minutes, scraping down bowl as needed. Serve with blueberry buckle.

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Comments

krumkake 1 year, 9 months ago said:
Shandy, I've never met a blueberry buckle I didn't love, and your addition of cream cheese whipped cream puts this one right at the top of my list...delicious! Your pictures, as usual, made me drool...

debra47 1 year, 9 months ago said:
Will definitely want to make this dessert when I go bilberry picking this summer! Recipe looks out of this world!

marriage 1 year, 9 months ago said:
Great post, fantastic recipe, wonderful, dreamy and oh yeah, YUM. Thank you for sharing. One last thing, WOW!

vickycummins 1 year, 9 months ago said:
Can't wait to go blueberry picking this summer!This is a keeper for sure! Thanks for the post.

jeffsgirl 1 year, 9 months ago said:
Bluberries are my favorite. Fresh ones are very expensive here and not very good either might I add.Your pictures are "heavenly".I would make this right now if I just had those beautiful blueberries! Wonderful post! Thanks.