Blueberry Buckle
What You Need
Ingredients
Preparation
A buckle is a classic style of coffee cake so laden with fresh fruit and a crumbly streusel topping that the dense cake “buckles” under the weight of those additions. This cake recipe won’t crater and sink, but it IS packed with juicy blueberries and scented with nutmeg, vanilla, and a hint of almond extract, making it taste like the best blueberry muffin you’ve ever had. A simple, crunchy brown sugar streusel is the crowning touch.
*This recipe originally ran stateside on HexClad.com.
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Make cake. Preheat oven to 400°F/205°C with a rack set in center position. Grease a HexClad Hybrid Rectangular Cake Pan - 9” x 13” (23 cm x 33 cm) with butter and line long sides with parchment paper, leaving an overhang on opposite sides. Grease parchment with butter; set aside.
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In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Whisk to combine; set aside.
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In a large bowl, combine butter and sugar. Beat with an electric mixer on medium-high speed until light and creamy, 2 to 3 minutes. Beat in eggs and yolk, vanilla extract and almond extract until smooth. Beat in ½ cup/120 ml milk (it’s okay if it looks slightly curdled), followed by half of flour mixture until just blended. Repeat with remaining milk and flour mixture, stopping to scrape bottom and sides of bowl with a spatula. Fold in blueberries (batter will be thick) and evenly spread batter in prepared pan.
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Make topping. In a small bowl, combine flour, granulated sugar, brown sugar, salt and cinnamon; whisk to combine. Add cold butter pieces and, using fingertips work into mixture until clumps form. Scatter evenly over cake. Sprinkle blueberries over top.
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Bake until top is golden brown and crispy and a toothpick inserted in center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack for 45 minutes. Then, use parchment overhang to lift out of pan to a cutting board and cut into pieces.
MAKE AHEAD TIPS
Store cake in an airtight container at room temperature for up to 3 days.
