Blueberry Buckle with Cream Cheese Whipped Cream
From shandy 16 years ago
- 55 minutes to make
- Serves 8
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 the frozen ones are too moist. Read more Serve with the Cream Cheese Whipped Cream. leftovers can be wrapped in plastic wrap and stored at room temperature for several days. =D See less
Ingredients
- Streusel: shopping list
- 1/2 c. all-purpose flour shopping list
- 1/2 c. packed light brown sugar shopping list
- 2 T. granulated sugar shopping list
- 1/4 t. ground cinnamon shopping list
- Pinch table salt shopping list
- 4 T. unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool shopping list
- Cake: shopping list
- 1 1/2 c. all-purpose flour shopping list
- 1 1/2 t. baking powder shopping list
- 10 T. unsalted butter (1 1/4 sticks), softened but still cool shopping list
- 2/3 c. granulated sugar shopping list
- 1/2 t. table salt shopping list
- 1/2 t. grated lemon zest shopping list
- 1 1/2 t. vanilla extract shopping list
- 2 large eggs, room temperature shopping list
- 4 c. fresh blueberries shopping list
- cream cheese Whipped Cream: shopping list
- 4 ounces cream cheese, room temperature shopping list
- 1/3 c. confectioners' sugar shopping list
- pinch table salt shopping list
- 1/2 t. vanilla extract shopping list
- 1 c. heavy cream shopping list
How to make it
- 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.
Blueberries
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Prepared Cake Pan
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Ready to Push Even
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Ready for Streusel
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Ready for Cream
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Have a Slice =D
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The Rating
Reviewed by 3 people-
Stunning photos and wonderful recipe. Love the blueberry.
notyourmomma
in South St. Petersburg loved it
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sounds wonderful!
chichimonkeyface
in Albany loved it
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