Oh my goodness! This is my new favorite blueberry recipe!! Aidan saw it on Alton Brown's "Kinda Blue" Episode, which I missed for the most part. He begged me to make it because it looked so good. Good job, Aidan! I placed it in my memory if we ever had blueberries. Well, as you may know, we went to 2 blueberry U-pick farms on our recent adventure to Oregon (One in Banks, Oregon and one in Mt. Hood, Oregon) We came home with 2 gallons of blueberries and of course we all enjoyed them very much on the way home (dare I say Cora enjoyed them the most? And that is saying something, because we all loved them!)
So, I watched the demonstration of the Blueberry Buckle on Hulu today and brought out some frozen Oregon blueberries! YUMMY!
I followed the directions exactly, except that I believe if a little fruit is good, a lot of fruit is better so I used probably 1/2 cup more blueberries than Alton.
Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
