Wednesday, August 10, 2011

Black and Blue Buckle

Usually I share baked goods that I make, except when I make something that's amazing for breakfast. I substituted raspberries for blackberries which I highly recommend. I think almost any combination of these would work well! Don't shorten the whipping time of the butter, it makes the batter super light and fluffy.

One year ago: Chicken Tikka Masala

Black and Blue Buckle (from Farmers' Market Desserts)

1/2 cup all-purpose flour
1/3 cup light or dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, cut into pieces
1/4 cup pecans, toasted and chopped (or almonds)
1 1/2 cups blueberries
1 1/2 cups blackberries (or raspberries)
1 tbsp granulated sugar
1 tsp grated lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk

1. To make topping, stir together flour, brown sugar, cinnamon and salt in a food processor.
2. Add butter and pulse until butter is small pieces.
3. Stir in pecans.
4. In a small bowl, toss berries with sugar, zest, salt, and cinnamon.
5. Preheat oven to 350 and butter a 9" square pan.
6. In a small bowl, stir together flour, baking powder, and salt.
7. In a stand mixer bowl fitted with a paddle attachment, beat together butter and sugar on low speed and increase to medium, beating until light and creamy, about 5 minutes.
8. Mix in egg and vanilla.
9. On low speed, add half of flour mixture, milk, and remaining flour, beating until just combined and scraping the bowl in between.
10. Transfer batter to pan and smooth top with a spatula.
11. Scatter berry filling evenly over the batter.
12. Distribute topping evenly over berries, squeezing into small clumps.
13. Bake until topping is golden and cake is cooked through, 50 - 55 minutes.

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