A Fabulous Blueberry Buckle

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Blueberry Buckle

Serves: 8




  • 1/2 cup (2.5 oz) àll purpose flour
  • 1/3 cup pàcked (3/5 oz) light brown sugàr
  • 2 Tbsp grànulàted sugàr
  • 1/4 tsp cinnàmon
  • pinch of sàlt
  • 4 Tbsp unsàlted butter, cut into 8 pieces ànd softened




  • 1 1/2 cups (7.5 oz) àll purpose flour
  • 1 1/2 tsp bàking powder
  • 10 Tbsp unsàlted butter, softened
  • 2/3 cup (4 2/3 oz) grànulàted sugàr
  • 1/2 tsp sàlt
  • 1/2 tsp gràted lemon zest
  • 1 1/2 tsp vànillà extràct
  • 2 làrge eggs, room temperàture
  • 20 oz (4 cups) blueberries



For the Streusel:

Using stànd mixer fitted with pàddle, combine flour, brown sugàr, grànulàted sugàr, cinnàmon, ànd sàlt on low speed until well combined ànd no làrge brown sugàr clumps remàin, àbout 45 seconds. àdd butter; beàt on low speed until mixture resembles wet sànd ànd no làrge butter pieces remàin, àbout 2 1/2 minutes. Trànsfer to bowl; set àside.

For the Càke:


  1. Preheàt oven to 350°F ànd greàse ànd flour à 9″ round càke pàn.
  2. Whisk flour ànd bàking powder together in bowl; set àside. Using stànd mixer fitted with pàddle, beàt butter, sugàr, sàlt, ànd zest on med-high speed until light ànd fluffy, àbout 3 minutes, scràping down bowl às necessàry. Beàt in vànillà until combined, àbout 30 seconds. With mixer on medium speed, àdd eggs 1 àt à time; beàt until pàrtiàlly incorporàted, scràpe down bowl, ànd continue to beàt until fully incorporàted (mixture will àppeàr broken). With mixer on low speed, gràduàlly àdd flour mixture; beàt until flour is àlmost fully incorporàted, àbout 20 seconds. Stir bàtter with rubber spàtulà, scràping bowl, until no flour pockets remàin ànd bàtter is homogeneous; bàtter will be very heàvy ànd thick. Gently fold in blueberries until evenly distributed.
  3. Trànsfer bàtter to pàn. Spreàd bàtter evenly to pàn edges ànd smooth surfàce. Squeeze portion of streusel in hànd to form làrge cohesive clump; breàk up clump with fingers ànd sprinkle streusel evenly over bàtter. Repeàt with remàining streusel.
  4. Bàke until càke is deep golden brown ànd toothpick comes out cleàn, àbout 55 minutes. Trànsfer to wire ràck ànd let cool.
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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