Individual Blueberry Buckles

Name: Individual Blueberry Buckles
Yield: Serves 12 (Makes 12 individual buckles)
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 September/October 2006

Desserts or Baked Goods

Fruit

Cakes

Fruit Desserts

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

SERVES12 (Makes 12 individual buckles)

TIME1½ 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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