I love blueberries!! When I was a kid every year on my birthday my grandma always made me a blueberry pie. Put blueberries on just about any dish and I’ll eat it. When I saw this recipe for Alton Brown’s Blueberry Buckle in his cookbook Good Eats 3: The Later Years, I knew I had to try it.
This recipe was so easy to make, with a moist cake base, bursting with juicy blueberries and topped with a crunchy streusel, it’s no wonder this dish has become a fan favorite.
Alton Brown’s Blueberry Buckle is more than just a delicious dessert – it’s a testament to the power of simplicity and quality ingredients. So get ready to satisfy your sweet tooth and elevate your baking game with Alton Brown’s Blueberry Buckle.
What is Alton Brown’s Blueberry Buckle?
Alton Brown’s Blueberry Buckle is a delectable dessert that brings out the scrumptious flavor of fresh blueberries. It is a classic American dish that resembles a fusion of a moist blueberry cake and a crumbly coffee cake. Bursting with a rich, fruity flavor, this blueberry buckle is topped with a sweet streusel crunch. The dish gets its name ‘buckle’ from the buckling effect on the crust caused by the berries during the baking process, creating an enticingly uneven, crumbled surface. It is a perfect dessert for those who enjoy a not-too-sweet treat with a cup of coffee or tea, making it a hit during family gatherings or festive occasions.
Ingredients
Topping
- Sugar
- Cake flour
- Nutmeg
Cake
- Cake flour
- Baking powder
- Kosher salt
- Ground ginger
- Butter
- Sugar
- Egg
- Whole milk
- Fresh blueberries
How to Make Alton Brown’s Blueberry Buckle
Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
Heat the oven to 375ºF. Spray a 9-inch square baking dish with nonstick cooking spray and set aside.
Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute.
Reduce the speed a bit and thoroughly incorporate the egg.
Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
Bake on the middle rack of the oven until golden, about 45 minutes.
Cool for 30 minutes before serving.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Wilton Baking Pan–this nonstick baking pan works great for making cakes, brownies, cinnamon rolls and more and they have their own lid.
- KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
- KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
- Good Eats 3: The Later Years – From the New York Times bestselling author and star of television’s Good Eats, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers.
MORE DELICIOUS RECIPES TO TRY
Maid-Rite Sandwiches – Copycat
Alton Brown’s Blueberry Buckle
Ingredients
FOR THE TOPPING
- 1/2 cup sugar
- 1/3 cup cake flour
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter cubed and chilled
FOR THE CAKE
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 4 tablespoons unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/2 cup whole milk
- 3 cups fresh blueberries
Instructions
- Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
- Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
- Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
- Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
- Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.
