Last week, I received an e-mail from one of the local you-pick orchards nearby letting me know that blueberries are now ready. I’ve never picked them before, so I was excited about getting some fresh from the bush this year. I went picking yesterday in the scorching heat, which probably wasn’t the best idea, but I really wanted to make blueberry jam. I have to say though, the blueberries I picked look nothing like their grocery store counterparts – the color is much lighter, an almost powdery blue, and they are a lot more plump. So much so that even though I made this blueberry buckle a few weeks ago with berries from the grocery store and it was perfectly delicious, I’m planning to make it again with fresh berries because I think it’ll be that much better. You can’t go wrong with this buckle for either breakfast or dessert; it’s perfect for summer entertaining!
Adapted from Cook’s Illustrated.
For the streusel:
- 1/2 cup flour
- 1/2 cup packed light brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp ground cardamom
- 1/8 tsp salt
- 1/2 stick unsalted butter, softened
For the cake:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 10 Tbsp unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp lemon zest
- 1 1/2 tsp vanilla extract
- 2 eggs, at room temperature
- 3 1/2 cups fresh blueberries
To make the streusel, whisk together the flour, sugars, cardamom, and salt.
Beat in the butter and mix on low until the mixture resembles wet sand, about 2 1/2 minutes.
Preheat the oven to 350 degrees and line the bottom of an 8″ pan with parchment paper. Lightly spray the bottom and sides of the pan with cooking spray. In a medium bowl, whisk together the flour and baking powder. In another medium bowl, beat the butter, sugar, salt, and lemon zest at medium speed until fluffy, about 3-4 minutes. Beat in the vanilla. Add in the eggs one at a time.
Gradually add in the flour mixture, beating just until incorporated. Fold in the blueberries.
Transfer the batter to the prepared pan and top with the streusel. Bake about 55 minutes or until the streusel is golden brown and a knife inserted in the center comes out clean.
Transfer to a wire rack to cool.