Blueberry Buckle

Name: Blueberry Buckle
Yield: Serves 8 to 10 (Makes one 9-inch cake)
Ingredients: 1/2 cup, unbleached all-purpose flour (2 1/2 ounces; 71 grams); 1/2 cup, packed light brown sugar (3 1/2 ounces; 99 grams); 2 tablespoons, granulated sugar; 1/4 teaspoon, ground cinnamon; pinch, table salt; 4 tablespoons, unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces; 213 grams); 1 1/2 teaspoons, baking powder; 10 tablespoons, unsalted butter (1 1/4 stick), softened but still cool; 2/3 cup, granulated sugar (about 4 3/4 ounces; 135 grams); 1/2 teaspoon, table salt; 1/2 teaspoon, grated lemon zest; 1 1/2 teaspoons, vanilla extract; 2 , large eggs, room temperature; 4 cups, fresh blueberries (about 20 ounces; 567 grams), picked over

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Appears in Cook's Illustrated July/August 2005

Desserts or Baked Goods

Fruit

Fruit Desserts

4th of July

How can a simple yellow cake batter support an entire quart of blueberries without turning heavy and soggy? Think cookie dough.

SERVES8 to 10 (Makes one 9-inch cake)

TIME2 hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

Too much fruit can make for a heavy, gummy blueberry buckle recipe, so although we used an ample amount of blueberries in our buckle, we built extra structure into the batter, making it more like cookie dough, to support them. We used all-p...

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