Loni P.
Crumb Topping
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 1/3 cups (167g) unbleached all-purpose flour
8 Tablespoons (1 stick/113g) cold unsalted butter, cut into 1/2 inch (1.5cm) cubes
For the Buckle
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 (160g) cup sour cream
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter
confectioner's sugar for dusting
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 (160g) cup sour cream
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter
confectioner's sugar for dusting
Position a rack in the lower third of the oven and preheat the oven to 350 F (175 C). Butter the sides of a 9 inch round cake pan and line the bottom with parchment.
To make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, nutmeg, and flour and stir until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Transfer the topping to a covered container and set in the freezer to chill while you mix the cake batter.
To make the buckle: Sift together the flour, baking powder, baking soda, salt, and cardamom into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one (50g) at a time, mixing well after each addition; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Mix in the vanilla, lemon zest, and sour cream.
With the mixer still on low speed, add the dry ingredients, mixing until just incorporated. Remove the bowl from the mixer stand (if using) and gently fold in the blueberries.
Scrape the batter into the prepared pan and spread evenly with a spatula. sprinkle the crumb topping evenly over the top. Bake for 40 to 50 minutes until the top is golden brown and firm to the touch.
Serve warm or at room temperature, right out of the baking dish. Sprinkle the top of the buckle lightly with confectioner's sugar just before serving.
The buckle can be stored tightly covered, in the refrigerator for up to 3 days.
