ISO: Martha Stewart's Blueberry Buckle

[Linda in MO]

On the Martha Stewart Show today, she and her mom made a blueberry buckle that looked wonderful! Does anyone know where I can find the recipe? I looked on her site, but I couldn't find it. It called for 5 cups of blueberries, had a streusel topping, and was baked in a springform pan.
Thanks!

[Laura B]

I found it on Marthastewart.com under Television. Here it is:

BAKING: BLUEBERRY BUCKLE WITH MRS. KOSTYRA

Blueberries are one of the easiest fruits to use in baking because they require very little prep work. Just a quick once-over for twigs and leaves, and a good rinse (just before using), and they’re ready to go. Their sweet-tart flavor lends itself to use in many baked goods, including a childhood favorite of Martha’s, the buckle. This version of the traditional American fruit-filled cake is layered with fresh blueberries and topped with cinnamon-and-brown-sugar streusel. Although you can use wild or cultivated blueberries for this recipe, wild blueberries hold together better and do not bleed as much, which prevents the surrounding batter from turning blue or even green (as happens with yellow batter). And since 99 percent of the wild-blueberry crop is frozen, you can enjoy their summery flavor all year long. Look for bags in your supermarket that say “wild blueberries” under various brand names.


BLUEBERRY BUCKLE

1 ten-inch round cake or 2 six-inch round cakes

1/2 cup (1 stick), unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Streusel Topping (recipe follows)

1. Heat oven to 350°. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

4. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

5. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.


STREUSEL TOPPING

Makes enough for 1 ten-inch cake or 2 six-inch cakes

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

1. In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

[Linda in MO]

Thank you, thank you, Laura! I looked on her site, but obviously not hard enough. This looked sooo good today!

[Laura B]

You're welcome! The recipes might not have been up yet when you looked. After looking up that recipe for you I got caught up going through some of the others and ended up importing about six recipes into MasterCook. So... I am glad you asked and that I was able help you and find yummy recipes for my file. http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

You too? That happens to me all the time. I have added tons of recipes into my MC program.

[funnybone]

I bought a qt of blueberries yesterday for $2.25 and decided to make this recipe. It was excellent. Even though I only had 4 cups of blueberries, it was plenty. DH does not like Martha Stewart, but loved this recipe. I would make it again. I'm not sure what the calorie count is, but there are more blueberries than batter in this one!!

[Laura B]

I just copied this one over into mastercook, and here is the nutritional info I came up with, assuming 8 servings:

Per Serving: 509 Calories; 22g Fat (38.2% calories from fat); 7g Protein; 73g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 317mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

For those that have made this, how many servings do you think this reasonably makes? I just picked 8 to enter into mastercook, but would love to know if it is more like 10 or 12 so that I can adjust the per serving nutritional info. Thanks!


[This message has been edited by Laura B (edited 06-23-2001).]

[funnybone]

Originally posted by Laura B:
I just copied this one over into mastercook, and here is the nutritional info I came up with, assuming 8 servings:

Per Serving: 509 Calories; 22g Fat (38.2% calories from fat); 7g Protein; 73g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 317mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.

For those that have made this, how many servings do you think this reasonably makes? I just picked 8 to enter into mastercook, but would love to know if it is more like 10 or 12 so that I can adjust the per serving nutritional info. Thanks!


[This message has been edited by Laura B (edited 06-23-2001).]


WOW!!! I don't think I'll be making it again really soon. Anyway, how many servings it makes depends on who it eating it. I could truly make 12 out of it - DH could make 6 - lol! Doing the math, 12 servings would be about 339 calories, and about 15 g of fat (a little better I would say, but not light, thats for sure.) Next time I have blueberries, I will make that Blueberry Pound cake instead.

Thanks Laura for your info.

[Linda in MO]

Yesterday I bought the blueberries to make this (99 cents a pint!), but I don't have a 10 inch springform pan. Should I just use my 9 inch springform pan and adjust the time? Would it need longer or less time? I only have 4 cups of blueberries also. There was a 2 pint maximum at the grocery store. funnybone, what size pan did you use?
Oh, I also only have salted butter. Should I cut back on the salt in the recipe a bit?

[funnybone]

Originally posted by Linda in MO
funnybone, what size pan did you use?
Oh, I also only have salted butter. Should I cut back on the salt in the recipe a bit?


I have a 9 1/2", and 8 1/2" and a 10 1/2" springform pan, I ususally use the 9 1/2" one and I think I did for this recipe as well. I find that baking times are not always exact, so the last 5 to 10 minutes should be watched closely anyway.

As for the salt, I noticed that Martha always used unsalted butter. I usually have both on hand, and I think I did for this recipe as well. Since it's only 1/2 tsp, I don't think it would make too much difference to leave it in or leave it out, but I would probably leave the 1/4 tsp off the topping. However, let me see what the butter packages say for sodium:

1 TBSP - unsalted - 0 mg
1 TBSP - salted - 90 mg (4% daily value)

Most recipes calling for regular butter also require salt, so . . .

Anyone else have more info??

[Julia1Pin]

Do you think it would be any good without the streusel topping?

[funnybone]

Originally posted by Julia1Pin
Do you think it would be any good without the streusel topping?

I made it about a month ago, so I don't really remember, but I think you need the topping. I had less blueberries than the recipe called for, and it was still loaded with berries. The struesel topping added to the flavor and look of the cake. Without the struesel, you might as well just make a regular blueberry cake or coffeecake. Or better yet, make the Blueberry Pound Cake!!!

DH ate most of the cake anyway, and I know he would have eaten it with or without - he has a sweet tooth!

[beejayw1]

The streusel topping has too much butter in it. I'd try cutting it by 1/3 and see how it goes. The berries add a lot of moisture to it, so you don't need too 'short' a streusel.

Actually, the classic Betty Crocker cookbook has a blueberry buckle that I make a lot: delicious!

[Linda in MO]

Thanks funnybone. I will post my results later.

[funnybone]

Linda, just wondering if you made this after all - and your thoughts.

[Linda in MO]

funnybone, yes I made it a couple of days ago and it turned out very good! Here are my findings...

I wouldn't use a 9 inch springform pan again, because it was still raw in the center after 70 minutes of baking. I had to bake it atleast 10 more minutes. I was opening the oven at the end though, so this didn't help. It eventually baked up fine though.

I should have listened to you and left the salt out of the topping. It was a tad salty, but not a really big deal.

I wouldn't make it without the topping, but I think you could reduce the butter to about 4 T. (?).

It is great in the morning with coffee because it's not a very sweet cake.

I think the 4 cups of blueberries were fine, but would like to try it again with 5 cups if I could find blueberries cheap enough.

All in all, it was very good! Sorry for the novel. :D

[funnybone]

Thanks for the recap. It was a while since I made it - I was just wondering on your thoughts. Now that you mention it, I do think I baked it longer also. I can't imagine it w/o the topping though.