ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)

Alton Brown's Blueberry Buckle (Good Eats) image

Provided by Snoozlepip

Categories Breads

Time 1h25m

Yield 1 Coffee Cake, 16 serving(s)

Number Of Ingredients 13

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9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh blueberries, approximately 3 cups (whole berries)
3 1/4 ounces sugar, approximately 1/2 cup
1 1/4 ounces cake flour, approximately 1/3 cup
1/2 teaspoon ground nutmeg, fresh is best
2 ounces unsalted butter, chilled and cubed

Steps:

Preheat oven to 375 degrees F.
FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5