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.
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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.
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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.
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Yummm, or like I said earlier: Blueberrylicious!
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