Baking Classics
The Technique
Blueberry-Blackberry 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, Blueberry-Blackberry 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.
Blueberry-Blackberry Buckle
makes 12 servings
This early American classic is made southern by way of our glorious summer-fresh fruit bounty. It may be baked in a 10-inch cast iron skillet that has been generously coated with cooking spray, if desired.
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 all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher or table salt
1 1/3 cups fresh blueberries
1 {6-oz} package fresh blackberries
Preheat the oven to 350 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Set aside. 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 occasionally & scrape down the bowl sides. 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 blueberries into the cake batter & portion into the prepared pan spreading until smooth & even. Sprinkle the top with the blackberries, pressing lightly into the batter. Sprinkle with the Lemon-Cornmeal Streusel, pressing gently over the batter.
Bake 55 to 60 minutes or until a wooden pick tests clean. Let stand 5 minutes. Run a palate knife around the cake edges. 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. Slice into wedges.
Lemon-Cornmeal Streusel
makes 1 1/4 cups
1/2 cup sugar
6 Tbsp all purpose 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. Press the mixture in your hands & release back into the bowl. Break the pieces into chunks leaving some of the streusel sandy in texture. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Blueberry-Blackberry Buckle
Reminiscent of a fancy coffeecake with the flavor of a fruit-filled muffin, cool completely before slicing into wedges for a formal gathering or indulge in the warm cake straight from the oven after supper. Spoon into bowls & top with a generous helping of vanilla bean ice cream. Follow my pointers to make a delicious southern classic.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
The Cake Blending Procedure
Preheat the oven to 350 degrees. Trace a circle of parchment paper from a 9 or 10-inch spring form pan. Generously coat the pan with cooking spray. Add the parchment circle & generously coat the paper. Set aside. 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 occasionally & scrape down the bowl sides. Add the egg & blend on Low speed just until combined.
1a
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.
1b
Continue this process until all of the flour & buttermilk mixture has been blended into the batter.
1c
Do not over mix.
1d
Fold the blueberries into the cake batter.
No. 2
The Portioning
Portion into the prepared pan.
2a
Spread the batter to the pan edges using a small palate knife.
2b
Sprinkle the top with the blackberries, pressing lightly into the batter.
2c
Cutting cold butter into the dry ingredients helps to provide a solid foundation of crumbs when preparing streusel toppings. 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.
Sprinkle with the Lemon-Cornmeal Streusel, pressing gently over the batter.
No. 3
The Baking
Bake 55 to 60 minutes or until a wooden pick tests clean. Let stand 5 minutes. Run a palate knife around the cake edges. Cool completely in the pan.
No. 4
The Blueberry-Blackberry Buckle
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. Slice into wedges.
The Tune
“Blue Moon” Billie Holiday
httpa://www.youtube.com/watch?v=ntDnwBiORu8&list=PLqIs5mmrrBRo11HmCZ0hwco_byoF1JZdx
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Be sweet.
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