A second baking post in a row!
I am learning that baking often creates giant messes (flour! mixing bowls! splatters!) and there is nothing in the world that I like more than GIANT messes.
Also, a second trip to the Worthington Farmer’s Market led me to pick up these beautiful blueberries.
Given that I am brand new to this cooking thing and even newer to baking, I had never actually purchased a blueberry before and had no idea exactly what to do with them. A quick search led me to a blueberry buckle, a dish I liked for the alliteration alone.
Buckles are basically cakes with fruit mixed in or sprinkled on top. The original recipe called for half the blueberries mixed and half baked on top, but I got a little over-eager and thew all the blueberries in without seeing the word “half.” I am a big picture person and sometimes it works out okay.
Not two hours after I made the buckle that I received my Food Network recipe of the day featuring Alton Brown’s own blueberry buckle. Imagine my excitement!! (Fine, summer’s a little slow chez Chef Juje.) Honestly, the one here is kind of extra delicious because it involves a lemon syrup on top.
Make the crumble first and then freeze. Then make the cake and sprinkle the crumble (hehe fun sentence!) over top. While the cake is baking, prepare the lemon syrup and drizzle over the cooked cake. Also, I cheated and did not use lemon zest and used “Real Lemon” juice instead. I did just buy a juice attachment for the mixer, though, so maybe my cheating days re: lemons are numbered.
- 1/2 cup AP Flour
- 1/3 cup sugar
- dash salt
- Zest of 1 lemon (I omitted)
- 1/4 cup room temp unsalted butter, cubed
- 1 1/2 cups plus 2 tbsp flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp freshly grated nutmeg
- 6 tbsp room temp unsalted butter
- 3/4 cup sugar
- zest of 1 lemon (I omitted)
- 2 eggs
- 1/2 cup buttermilk
- 2 cups blueberries
- 1/3 cup sugar
- Juice of 2 lemons
1.) Make the Crumble
- Sift flour, sugar, salt and lemon zest (for you non-cheaters). Mix in butter so that little crumbles form, then store in the freezer until the cake is prepared.
2.) Make and Bake the Cake
- In a large bowl (YES another bowl!), sift flour, baking powder, baking soda, salt and nutmeg.
- In another bowl (oh yes…), cream butter, sugar and lemon zest. I used the beater attachment on medium for this.
- Add one egg at a time to the butter mixing bowl and mix after each egg.
- Add 1/3 of the dry ingredients and 1/2 of the butter milk. Mix.
- Add another third of the dry ingredients and the final half of the butter milk. Mix.
- Add the remaining third of the dry ingredients. Mix.
- Fold in 1 cup of blueberries (or all, like I did)
- Spread cake batter over square greased baking dish. Sprinkle blueberries on top if you have them. Spread the crumble from the freezer over top, then bake at 350 until it starts to brown.
3.) As cake is baking, make lemon syrup
- Bring the sugar and lemon juice to a boil.
- Reduce to simmer and cook 8-10 minutes until a syrup has formed.
4.) Drizzle lemon syrup over cake. Cut and serve.
Recipe Source: Taylor Takes a Taste (AGAIN alliteration!)
Chef Juje Thoughts:
I have heard that a lot of baking is measuring. I was very careful to measure each dry ingredient, pack it not-too-tightly, then even the top of the measuring cup using a back of a knife. This worked perfectly with the exception of sugar, in which I confused the 1/4 measuring cup and the 1/3 measuring cup.
I’ve also heard of people measuring ounces. I would be open to this if I start baking enough to warrant a baking scale.
Any preferences out there? Any other baking tips for a newbie baker?