homestyle classics: black & blue buttermilk buckle

What Is A Buckle Buttermilk Blueberries Blackberries rebeccagordon buttermilklipstick southern hostess tailgate queen Weeknight Supper * Company’s Coming * Breakfast

Good Day Alabama
Black & Blue Buttermilk Buckle

How To Make Black & Blue Buttermilk Buckle
{watch the video}

Fox 6 Birmingham
8am to 9 am

Join us this morning for a look at how to make the perfect fruit filled cake.
We’ll talk buckles, streusel topping techniques, nutritional information & more.
See you soon!

Seasonal Favorite
ripe, fresh berries star in a generous slice of southern comfort

What Is A Buckle

A simple vanilla cake with fresh fruit folded into the batter.
Topped with a crunchy streusel topping.

As the cake bakes, the weight of the streusel forces the leavened cake to buckle,
creating a beautifully rustic dessert.

Company’s Coming

Reminiscent of a fancy coffeecake with the flavor of a fruit-filled muffin.
Cool completely & slice into stately wedges for a more formal gathering.

After Supper

Just simply dive in to the warm cake straight from the oven.
Spoon into bowls & top with a generous helping of vanilla bean ice cream.

What Is A Buckle Coffeecake with blueberries blackberries rebeccagordon buttermilklipstick tailgating ideas summer cake

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlack & Blue Buttermilk Buckle
makes 12 servings

1 recipe Lemon-Cornmeal Streusel
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup plus 2 Tbsp whole buttermilk
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 3/4 cups ap flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 1/3 cups fresh blueberries
1 {6-oz} package fresh blackberries

Preheat the oven to 350 degrees.

Prepare the Lemon-Cornmeal Streusel.
Chill in the refrigerator until ready to use.

Cream the butter & the sugar with an electric stand mixer on Medium speed
until light & airy, about 5 minutes.

stop the mixer on occasion & scrape down the sides of the bowl with a rubber spatula

Add the egg & blend on Low speed just until combined.

Stir together the buttermilk, the lemon juice & the vanilla. Set aside.
Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl.

Add the flour mixture to the butter mixture alternately with the buttermilk mixture.
Blend on Low speed after each addition until thoroughly combined.
Do not over mix.

Fold the fresh blueberries into the cake batter.
Generously coat a 10-inch cast iron skillet with cooking spray.
Spread the batter into the skillet.

Sprinkle the top with the blackberries, pressing lightly into the batter.
Sprinkle with the Lemon-Cornmeal Streusel, pressing gently over the batter.

Bake for 55 to 60 minutes or until a wooden pick tests clean.
Let stand for 10 minutes & dive in or cool completely to cut into wedges.

the note
the buckle can also be baked in a 9 or 10-inch non-stick springform pan

Trace a circle of parchment paper the size of the pan bottom.
Generously coat the pan with cooking spray.
Add the parchment circle & generously coat the paper.
Proceed with the recipe as directed using the same bake time as a guide.

Run a palate knife around the cake edges 5 minutes after removing from the oven.
Cool completely in the pan.

Carefully transfer the cake to a pretty plate.

a plate without a lip works well…
slide the cake with the help of a spatula from the pan bottom

Gently pull the parchment from underneath the cake.
Wipe the plate edges clean with a damp cloth

what is a buckle coffeecake with fresh berries rebeccagordon buttermilklipstick southern born raised Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Cornmeal Streusel
makes enough for 1 {10-inch} cake

1/2 cup sugar
6 Tbsp ap flour
2 Tbsp plain yellow cornmeal
1/2 tsp lemon zest
3 Tbsp cold butter, cut into pieces

Combine the flour, the sugar, the cornmeal & the lemon zest in a small bowl.
Cut the butter into the flour mixture with a pastry blender
or pinch through your fingers until sandy in texture.
Use as directed.

Southern Recipes RebeccaGordon ButtermilkLipstick

{testing notes}

What Is A Buckle Coffeecake Cake Fresh blueberries Blackberries RebeccaGordon ButtermilkLipstick Southern Recipe Hostess How To Blend A Streusel Topping
the crowning jewel of many baked goods…
an extra step that’s always appreciated

The 411

the technique

it’s the key to this traditionally prepared version of streusel

Cutting cold butter into the dry ingredients
provides a solid foundation of crumbs…

Those are the nuggets we fight for
when choosing to indulge in the perfect piece of cake.

Reducing the amount ever so slightly yields a more sandy texture
that crisps up nicely over the surface.

Too much & you’ll find that it simply melts into the baked good
… the structure simply isn’t there.


Well chilled butter once the streusel is blended
helps the crumbs hold their shape during baking.

By all means.
Do not skip this step.


Sugar & fat are spreading agents.
Balance is important in order to achieve a beautiful cake topping.


the classics

When I worked in the restaurants, I learned the importance of simplicity.

Freshly picked fruit suspended in a light & pillowy cloud…
patiently waiting for you to savor the taste of summer in the south.
There’s just something equisite about feeling the juicy berries burst on your tongue.

Traditional buckles generally contain cinnamon or other spices such as mace or nutmeg.
You’ll also find light or dark brown sugar in the crumbly topping.
Feel free to try these notions in your own creation.

The granulated sugar, the cornmeal & the fresh zip of lemon are simple enough
but compliment equally to this summer-fresh, vanilla berry cake.

the substitutions

Exchange sugars 1:1.
Try 1/2 to 1 teaspoon of spice or a combination of spices if you so choose.

These are wonderful flavors that should be continually prepared & enjoyed.

the nutritional information
per serving

285 calories
11.5 grams of fat

music to your ears
“I Was Country When Country Wasn’t Cool” Barbara Mandrell & George Jones

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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