Sunday, January 20, 2008

Blueberry Buckle with Cream Cheese Whipped Cream

Fred Meyers had blueberries on sale in the middle of January and this is one of my favorite coffeecakes to make. The buckle weighs a ton because of all 4 cups of fresh blueberries. The streusel is a perfect addition for added sweetness and brown sugar flavor and the cream cheese whipped cream is not overly sweet but adds another great creamy texture and flavor that pulls everything together and makes the breakfast coffeecake a WoW! dish. I was running around the house this morning trying to figure out where I thought I put the recipe for safe keeping. It was horrible! I hate that I do that. . .you know, think that you'll never forget where you put something, only to forget 2 days later. I am now putting this recipe into the computer so that I will always have it at my fingertips. . .except that this blog does not keep titles next to dates, so I'll have to figure out how I am going to remember that today I posted this recipe. This sounds so silly but I have so many recipes cataloged to try now, try later, for such-and-such holiday or event, for entertaining, for my daughter because it is basic, etc. Tried and True has a file already but the file is loaded. I have a 3-ring binder that is full so I put the recipe inside of, what was then, my favorite cookbook. My tastes have changed I guess. So here is my super moist and yummy blueberry buckle:

Streusel:
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
2 T. granulated sugar
1/4 t. ground cinnamon
Pinch table salt
4 T. unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
Cake:
1 1/2 c. all-purpose flour
1 1/2 t. Baking Powder
10 T. unsalted butter (1 1/4 sticks), softened but still cool
2/3 c. granulated sugar
1/2 t. table salt
1/2 t. grated lemon zest
1 1/2 t. vanilla extract
2 large eggs, room temperature
4 c. fresh blueberries
Cream Cheese Whipped Cream:
4 ounces cream cheese, room temperature
1/3 c. confectioners' sugar
pinch table salt
1/2 t. vanilla extract
1 c. heavy cream
Directions:

1. For streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.
2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knockout excess.
3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.
4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
5. Run paring knife around sides of cake to loosen, Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve with Cream Cheese Whipped Cream with directions stated below. . .
DIRECTIONS FOR CREAM CHEESE WHIPPED CREAM:
In bowl of standing mixer fitted with whisk attachment, whisk cream cheese, confectioners' sugar, and salt at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Add vanilla and beat at medium speed until combined, about 30 seconds; scrape down bowl. With machine running at low speed, add heavy cream in slow steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds soft peaks when whisk is lifted, another 1-2 minutes, scraping down bowl as needed. Serve with blueberry buckle.

3 comments:

Deborah said...

That cream cheese whipped cream sounds wonderful!!

I used to try to keep track of where I put all my recipes, but now I figure that I rarely make things twice anyway!! I do have 4 3-ring binders full of recipes I've printed off, though, and arranged by meal type. But it still doesn't help when I need one certain recipe! If you find a solution, let us know!

chaya'scozycook said...

I was searching for a recipe for Blueberry Buckle and landed in your blog and am I ever glad I did. I don't know if this is the same recipe but with that cheese topping, I do know that I want to make it. Thanks.
Chaya

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