Thank you Alton Brown for this quick and delicious Blueberry Buckle (Crumb Cake) recipe. I’ve never had better. It was moist and tender and dripping with juicy berries.
The batter only took a few minutes to mix and then in went the plump blueberries. I folded as gently as I could, but the batter was stiff and a few of the berries broke apart. I may be making excuses, but I like the way the berry juice stained the batter. It adds a dramatic touch. Next time I’ll break even more berries, so there.
The buckle just out of the oven. Alton said to bake in a glass pan, but I didn’t have one so I used my Pampered Chef 9x9 brownie pan. It baked up just fine. The recipe calls for powdered ginger in the batter and nutmeg in the crumb topping. Honestly I couldn't detect any hint of ginger in the cake, but I could smell the nutmeg in the topping. Next time I'll cut back on the nutmeg, not because it wasn't good, but I just associate nutmeg with apple pie and not blueberry.
Yummm, or like I said earlier: Blueberrylicious!
No comments:
Post a Comment