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Blueberry Buckle

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Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Wed Jan 27, 2021 4:13 pm    Post subject: Blueberry Buckle Reply with quote

call it cobbler, coffee cake . . . whatever. fascinating origins here:

can be used as a desert or a breakfast dish.
whipped cream may be required....

splendid dish - easy prep.
originally from All Recipes - re-written here for units and clarity and experience.
(note: if the blueberries are tart, sugar/macerate before use)

it is topped with a sugar streusel - which involves creaming butter & sugar.
I use a Kitchen Aid stand mixer with whisk for that task, and as I have only one bowl, I suggest preparing the topping first. let it chill in the fridge while prepping the rest; the chilled topping will be easier to handle/disperse/spread.

1/2 cup / 100g white sugar
1/4 cup / 57g butter, softened

1/3 cup / 40g all-purpose flour
1/2 teaspoon ground cinnamon

cream butter and sugar thoroughly. the butter should turn noticeable paler.
this adds air to the butter fluff and the water in the butter dissolves the sugar.
yes, it's important. if you are unsure, check on-line videos for how "creaming butter and sugar" is done.
(estimated time 7-10 minutes)
add cinnamon to flour and whisk to blend
combine flour mix and creamed sugar/butter - machine whisk into small crumbs.
remove to plate, spread in thin layer, refrigerate.

for the cakey "body" of the dish:
3/4 cup / 150g granulated white sugar
1/4 cup / 57g shortening or butter
1 large egg (EU size: medium)

2 cups / 260g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1/2 cup / 118ml milk
2 cups / ~225g fresh blueberries

cream the butter as sugar as noted above.
add one whole egg; mix to combine/incorporate thoroughly.
blend baking powder and salt into flour,
combine flour and butter/sugar/egg mix.
add milk bit by bit as you mix - the batter is stiff.
add blueberries to mix.
(note: using 260g King Arthur AP flour, I needed about 3/4 cup / 175ml milk. the 1/2 cup recipe amount would require mashing the blueberries, not mixing them, into the dough.....)

spoon/spread the dough into an 8x8 inch / 20x20cm greased baking dish.

sprinkle streusel topping over batter.

bake at 375'F / 190'C - 30 minutes
check center - at 30 minutes the edges were nicely browning but the center was still quite liquid.
reduced heat to 300'F / 145'C - and continued bake for 25 minutes.
center was nicely firm/done, streusel was crispy, very yummie edge crisp.

the entire dish has roughly 3200 calories; 108g total fat; 46g saturated fat.
the original recipe says 10 servings, more rational is 6-8 servings

Last edited by Dilbert on Mon May 17, 2021 3:26 pm; edited 1 time in total
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Joined: 28 Nov 2017
Posts: 94

PostPosted: Tue Apr 20, 2021 9:03 am    Post subject: Reply with quote

That looks so yummy! But, what specific whip cream did you use? I'm quite avoiding sugar and looking for alternatives.
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