The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter. Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner. Think steamed, soft cake, gooey blueberry and crusty, buttery topping.
Blueberry Filling Ingredients:
- 3 cups blueberries (if frozen, thawed)
- 2 tbsp lemon juice
- 1 tbsp flour
- 2 tbsp granulated sugar
Streusel Topping Ingredients:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup flour
- 1/2 tsp ground cinnamon
- 1/4 cup (1/2 stick) butter, chilled then cut into small dice
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup (4 tbsp) butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
Preheat oven to 350 degrees. Butter six – 6 ounce ramekins or oven-proof dishes. Set aside.
Blueberry Filling Directions:
- Mix the blueberries, lemon juice, flour, and sugar in a large bowl. Allow to macerate for 30 minutes.
Streusel Topping Directions:
- Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
- Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal. Refrigerate until ready to assemble.
- Combine the flour, salt and baking powder in a small bowl.
- Cream the butter in the bowl of an electric mixer for 1 minute. Add the sugar and beat for 2 minutes. Add the egg and vanilla to the mixture to combine.
- Add 1/3 of the flour mixture, beat for 10 seconds. Add 1/4 cup of milk, beat for 10 seconds. Continue alternating flour and milk until just combined.
- Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
- Spoon the blueberry mixture over the cake batter.
- Top the blueberry layer with an even amount of streusel mixture. Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
- Allow buckles to cool for 15 minutes. Serve with vanilla bean ice cream.
Makes 6 servings.