While this one is a little more labor intensive, it is probably one of my FAVORITES. I am all about making stuff ahead so we can play and have fun when we are out and about. And in the morning, after a rough night's sleep, but oh so fun…who wants to cook! Pair this with some Turkish Coffee, and you are set.
Blueberry Buckle Cake
1/2 cup unbleached all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
Pinch table salt
4 Tablespoons unsalted butter, cut into eight pieces, softened but still cold
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
10 Tbsp butter, softened but still cool
2/3 cup granulated sugar
1/2 tsp table salt
1/2 teaspoon grated zest from 1 lemon (I usually use about 1tsp Lemon Juice)
1 1/2 tsp vanilla extract
Two large eggs, room temperature
4 cups fresh blueberries
1. For the Streusel:
In a standing mixer fitted with the flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 sec. Add Butter and mix on low until the mixture resembles sand and no large butter pieces remain about 2 1/2 minutes. Transfer Streusel small bowl and set aside.
2. For the Cake:
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray a 9-inch round cake pan w/ 2″ sides (I use my spring form pan) with nonstick cooking spray, line the bottom with parchment or waxed paper round and spray parchment; dust pan with flour and knock out excess.
3. Mix flour and baking powder in a small bowl; set aside in a standing mixer with the flat beater, cream butter, sugar, salt, and lemon at medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the bowl and continue to beat until it is all mixed (the mixture will appear broken). With Mixer running on low speed, gradually add the flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage the bowl from the Mixer, stir the batter with a rubber spatula, scraping the bottom and sides of the bowl until no flour pockets remain. The batter will be heavy and thick. Using a rubber spatula, fold Blueberries until evenly distributed.
4. Transfer the batter to the prepared pan; spread the batter evenly to the pan edges and smooth surface using a rubber spatula in a pushing motion. Squeeze a portion of streusel in hand to form a large cohesive clump; break up the clump with your fingers and sprinkle streusel evenly over the batter. Repeat with remaining streusel. Bake until deep golden brown, and a toothpick or wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Cool on a wire rack for 15 to 20 minutes (the cake will fall slightly as it cools)
5. Run a paring knife around the sides of the cake to loosen it. If you are not using a spring-form pan, place an upside-down plate on top of the cake pan; invert the cake to remove it from the pan, lift off the cake pan, then peel off and discard the parchment. Invert the cake onto a serving platter.
Recipe from Cook’s Illustrated Magazine
****Now, this recipe calls for Blueberries, but I will honestly say that I have never made it with actual blueberries, although I think it would be wonderful. We usually go camping in late August, when Blackberries are ready for the taking. If you decide to use blackberries, it is pretty much impossible not to break them up when folding them in. DON’T worry. The batter will be blue, but you will be in heaven once you eat it.
If you take this camping, put it in an airtight container. No need for it to be in a cooler, but you might want to keep it in the car at night to keep it from the critters. I usually make this the day before we go, and if we behave ourselves and do not eat it all at once, it will last three days!