Blueberry Buckle | America's Test Kitchen

Name: Blueberry Buckle | America's Test Kitchen
Ingredients: 1/2 cup unbleached all-purpose flour (2 1/2 ounces/71 grams); 1/2 cup packed light brown sugar (3 1/2 ounces/99 grams); 2 tablespoons granulated sugar; 1/4 teaspoon ground cinnamon; pinch table salt; 4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool; 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces/213 grams); 1 1/2 teaspoons baking powder; 10 tablespoons unsalted butter (1 1/4 stick), softened but still cool; 2/3 cup granulated sugar (about 4 3/4 ounces/135 grams); 1/2 teaspoon table salt; 1/2 teaspoon grated lemon zest; 1 1/2 teaspoons vanilla extract; 2 large eggs , room temperature; 4 cups fresh blueberries (about 20 ounces/567 grams), picked over

www.americastestkitchen.com

How can a simple yellow cake batter support an entire quart of blueberries without turning heavy and soggy? Think cookie dough.

Keywords

Desserts or Baked Goods
4th of July
Fruit
Fruit Desserts

View Original

Share this recipe:

Ingredients

1/2 cup unbleached all-purpose flour (2 1/2 ounces/71 grams)
1/2 cup packed light brown sugar (3 1/2 ounces/99 grams)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
pinch table salt
4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces/213 grams)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter (1 1/4 stick), softened but still cool
2/3 cup granulated sugar (about 4 3/4 ounces/135 grams)
1/2 teaspoon table salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs , room temperature
4 cups fresh blueberries (about 20 ounces/567 grams), picked over