Blueberry Buckle with Ginger and Cardamom

Name: Blueberry Buckle with Ginger and Cardamom
Yield: Serves 8 to 10 (Makes one 9-inch cake)
Ingredients: 1/2 cup, unbleached all-purpose flour (2 1/2 ounces); 1/2 cup, packed light brown sugar (3 1/2 ounces); 2 tablespoons, granulated sugar; 1/4 teaspoon, ground ginger; 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); 1 1/2 teaspoons, baking powder; 10 tablespoons, unsalted butter, softened but still cool; 2/3 cup, granulated sugar (about 4 3/4 ounces); 1/2 teaspoon, table salt; 1/2 teaspoon, grated lemon zest; 3 tablespoons, minced crystallized ginger; 1/4 teaspoon, ground cardamom; 1 1/2 teaspoons, vanilla extract; 2 , large eggs, room temperature; 4 cups, fresh blueberries (about 20 ounces), picked over

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Appears in Cook's Illustrated July/August 2005

Desserts or Baked Goods

Fruit

Fruit Desserts

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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