Blueberry Buckle
I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert.
I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert.
- Carbohydrate 103.492386446656 g
- Cholesterol 85.4566131764428 mg
- Fat 18.0876598576928 g
- Fiber 3.83937050844959 g
- Protein 9.47715464255901 g
- Saturated Fat 6.36772753487717 g
- Serving Size 1 1 Serving (232g)
- Sodium 2296.23726334914 mg
- Sugar 99.6530159382062 g
- Trans Fat 1.2796854249343 g
- Calories 589 calories
Step-by-step
- Preheat oven to 375F.
- Sift together the flour, baking powder and salt.
- Mix thoroughly the sugar, shortening and the eggs.
- Stir in the milk, and then the dry ingredients.
- Mix well.
- Add the blueberries and stir by hand to mix.
- Pour one half the batter into a 13-inch greased and floured cake pan.
- Sprinkle with one half the streusel mixture.
- Pour the remaining half of the batter into the pan, and top with the remaining streusel mixture.
- Bake 25-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Standard measurements printed on a recipe card fail to reveal how physical density dictates the architecture of a baked fruit cake. Dense batters require deliberate layering to support heavy mix-ins without sagging into a dense, unbaked core. Four cups of fresh fruit introduce significant moisture into the pan, which must be counterbalanced by precise thermal regulation.
Managing Moisture and Structure
Preheating the oven to 375 degrees Fahrenheit provides the initial thermal shock necessary to activate four teaspoons of baking powder rapidly before the structural proteins in two whole eggs coagulate. Folding the berries by hand rather than using an electric mixer prevents the delicate skins from rupturing and releasing excess liquid into the crumb. Dividing the batter into two distinct layers with a central seam of streusel guarantees that the heavy fruit remains suspended evenly rather than sinking to the bottom of a 13-inch pan. Baking takes between 25 and 35 minutes, monitored by inserting a wooden toothpick into the geometric center until it emerges free of wet crumbs.
- Use fresh blueberries immediately upon harvest for optimal pectin levels; frozen berries require an extra tablespoon of flour to absorb thawed water.
- Softening the shortening properly traps air pockets that expand during the first ten minutes of baking.
- Grease and flour the metal pan thoroughly to allow the batter to climb the edges without sticking.
