It’s July and the blueberries are plentiful. In fact, July is National Blueberry Month in the USA and this year, 2016, celebrates 100 years of the cultivation of the high bush blueberry. A perfect month to make a classic blueberry buckle with blueberry sauce. Often called a slump or crumble, a buckle consists of a rich cake batter with fruit sprinkled on or incorporated into the batter, then a streusel is added before baking. As the cake cooks, the batter rises up around the fruit causing the cake to “buckle”. Perfect as a dessert surrounded by a blueberry sauce or warmed for breakfast. Although blueberry is the classic version, almost any fresh fruit can be substituted.
Blueberry Buckle with Blueberry Sauce
Adapted from The Wooden Spoon Dessert Book
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
4 tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
3/4 cup brown sugar
1/2 cup milk
2 cups fresh blueberries, rinsed and drained on paper toweling
Preheat the oven to 350°F. Butter a 9 x 9 x 2-inch baking pan. I used my 9″cast iron pan, well buttered.
In a bowl, whisk together the flour, salt and baking powder. Set aside. Cream the softened butter and lemon juice, then gradually add the brown sugar creaming well. Beat in the egg. When incorporated add the reserved dry ingredients alternately with the milk. The batter will be very thick. Fold in the blueberries. Spread the batter in the prepared pan. Sprinkle with the Crumb Topping below. Bake in preheated oven for 40-45 minutes or until a wooden pick inserted comes out clean. Cool on wire rack. Cut into squares or rounds and spoon over the Blueberry Sauce, recipe below Crumb Topping.
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into pieces
In a small bowl, whisk together the sugar, flour and cinnamon. With a pastry blender, cut the butter into the dry ingredients.
6 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1 tablespoon cold water
1-1/2 teaspoons fresh lemon juice
2 cups fresh blueberries, washed and drained on paper toweling
1 teaspoon unsalted butter, softened
In a saucepan, combine sugar, cornstarch and ground cinnamon. Stir in the cold water, fresh lemon juice and blueberries. Cook over medium-high heat, stirring frequently, until the mixture reaches a boil. Reduce heat to medium and continue cooking, stirring constantly, until the juice thickens and loses it cloudy appearance. Remove pan from heat and stir in the softened butter. Serve warm or cold. Great over ice cream, too!
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