Baking Classics: Black & Blue Buttermilk Buckle

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How To Make A Buckle

When I worked in the restaurants, I learned the importance of simplicity. Freshly picked fruit suspended in a light & pillowy cloud just patiently waiting for you to savor the taste of summer in the south. There’s just something delightful 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 but a simple vanilla cake with fresh, ripe berries folded into the batter star in a slice of this southern comfort, Black & Blue Buttermilk Buckle topped with a crunchy Lemon-Cornmeal Streusel features the down home sweetness you crave in the summertime. As it bakes, the weight of the streusel forces the leavened cake to buckle, creating a beautifully rustic dessert. Reminiscent of a fancy coffeecake with the flavor of a fruit-filled muffin, cool completely before slicing into wedges for a formal gathering or simply dive right in to the warm cake straight from the oven after supper. Spoon into bowls & top with a generous helping of vanilla bean ice cream. Follow my advice to make a delicious southern classic.

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

This early American classic is made southern by way of our glorious summer-fresh fruit bounty. Feel free to use your favorite combination of berries to make the sweet all your own.

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. 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. 

The Springform Pan Instructions 

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

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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 sugar, the flour, 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

FROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{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, streusels offer crunch that’s always appreciated.
Follow my instructions to achieve this sought after finishing touch.

The 411

It’s the key to traditional streusel toppings. 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 since the structure isn’t there. Well chilled butter once the streusel is blended helps the crumbs hold their shape during baking, too. Sugar & fat are spreading agents so balance is important to achieve a beautiful cake topping.

Lemon-Buttermilk Meringue Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Sports Entertaining Southern Hostess Writer Food Stylist Recipes Developer Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Food & Party Craftsetc

Cooking Lessons
Visit this post to learn how to properly zest fresh citrus

How To Zest Fresh Citrus 

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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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