Blueberry buckle
Preppy Kitchen · ♥ 10K likes · 274.2K views · 9 min video
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g all-purpose flour
- 2 tbsp granulated sugar
- ¼ cup light brown sugar
For the streusel, combine flour, granulated sugar and light brown sugar in a medium bowl.
- 2 tbsp softened butter
Cut in the softened butter and work it through with a fork and fingers until crumbly and able to hold its shape in a handful.
Working in the butter, and what a buckle is
- 180 g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
In a larger bowl whisk the flour, baking powder and salt.
- ½ cup softened butter
- 200 g granulated sugar
- 2 tsp lemon zest
In the mixer combine the softened butter, granulated sugar and lemon zest.
Creaming butter, sugar and lemon zest
Add the eggs one at a time, scraping the bowl down after the first.
Adding the eggs and vanilla
- milk
- 2½ cup blueberries
On the lowest setting add the flour alternating with the milk, three flours and two milks, then scrape down and finish with a spatula.
Alternating flour and milk
Fold two cups of the blueberries into the batter, reserving half a cup.
Line the eight by eight dish with a parchment cradle and grease it, then transfer the batter and smooth it to the edges.
Squeeze handfuls of the cold streusel into lumps, break them into smaller pieces and sprinkle over, then scatter the reserved blueberries.