Tuesday, July 18, 2006

One, Two Buckle My...

It just keeps coming...more berries! I think this will be it for awhile, in terms of berries. They are mostly gone at this point...just need to do something with the raspberries. Ms. L shared this recipe with me after we went berry pickin' this weekend. I had 4 lbs of blueberries to use, so why the heck not. Blueberry Buckle! What's a Buckle? Here's a Buckle and other fruit desserts.

Blueberry Buckle

8-12 servings
1 hour 25 minutes
15 mins prep
70 minutes to cook
30-45 minutes to cool

3/4 cup whole-wheat flour (or spelt flour)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
4-6 tablespoons canola oil

1 cup whole-wheat flour (or spelt flour)
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup maple syrup
1/3 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups fresh blueberries

Preheat oven to 350°F.

1. Grease 9 inch springform pan and wrap bottom with foil or place parchment paper on the bottom before clipping the sheath together.

2. For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.

3. For Cake: Sift flours and baking powder into a bowl.

4. In a second bowl, whisk together syrup, oil, vanilla, and salt.

5. Stir syrup mixture into flour mixture. Fold in the blueberries.

6. Spread batter in prepared pan. Sprinkle streusel over the top.

7. Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.

8. Cool 30 minutes on wire rack.

9. Allow to cool 15 more minutes, unmold, and serve. (With ice cream!!!)

Oh, and it's vegan!

It's been unsheathed!

The carnage!

OK, so the regular ice cream makes this non-vegan, but it was soo good!

This was really easy to make and I would certainly do it again. The instructions to fold the berries into the batter should really say something like 'cut the berries into the dough.' The batter is really thick and the berries don't really fold well into that sort of dough. Also, I didn't have real maple syrup so Madame ButterJamima filled in. It's just sugar, one way or another. I'd like to try it with real maple though, see how the flavor improves!


Stef said...

Wow, that looks even better than I imagined from the descriptions!!!!

I think tonight will be the last of my berries, too. Oh, what fun it has been. :-)

DC Food Blog said...

Stupendous. Do you freeze any of the berries?

Dancer in DC said...

We were going to freeze some berries but...um...I ate them.

ScottE. said...

No berries were frozen in the making of this buckle.

I brought some buckle work...it is great the second day! May I even say better?!?!

DC Food Blog said...

Hi there-

Glad you tried the Alamo! We'll put Udupi on the list too! - J

Dancer in DC said...

I can confirm that the buckle is indeed better the next day.

Chilefire said...

Oh yum! You have to stop with the desert pictures! You're killing me! I have to go get something sweet now, and I know it isn't going to be as good as that buckle!

Barbara (Biscuit Girl) said...

Gee thanks......I just drooled on my keyboard.

Jon said...

I don't bake, but that's enough to make me want to try. Whoa.

tharbour said...

I DID SOMETHING WRONG-I was so excited to make this but the batter had to be pulled apart and spread around the pan. I used the two cups of flour, 3/4 cup of syrup and 1/3 cup of oil and powder, vanilla and salt. It was like eating a mouthful of dirt. What did I do wrong?

ScottE. said...

THARBOUR: I'm sorry to hear that this recipe didn't work for you? Did you use whole wheat flour? That might be part of the issue, I think the WWflour has less gluten, so when mixed, the gluten pull the batter together in a way white flour would?