This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.
Yield: one 9-inch cake
1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar, more for sprinkling
1/4 cup/55 grams light brown sugar
3 large eggs, at room temperature
finely grated lemon zest from 1 large lemon
1 teaspoon/5 milliliters vanilla extract
1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon grated nutmeg
1/4 teaspoon baking powder
4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
cinnamon, for dusting, optional
Confectioners’ sugar, for dusting
Heat oven to 375 degrees, preferably on convection.
Butter a 9-inch round cake pan. (or coat with cooking oil spray)
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
Add dry ingredients to egg mixture and mix until just combined.
Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.
I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!
This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂
Yield: Serves 8
For the Filling:
5 cups fresh (or frozen, thawed) blueberries
⅓ cup granulated sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
¼ teaspoon coarse salt
For the Topping and Assembly:
⅔ cup all-purpose flour
⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
⅓ cup granulated sugar
1 teaspoon coarse salt
10 tablespoons chilled unsalted butter, cut into pieces
1 cup fresh corn kernels (from about 1 large ear)
To Make the Filling:
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.
To Make the Topping and Assembly:
Preheat oven to 375°, preferably on convection.
Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
Add corn and toss to evenly distribute.
Press topping between your fingers and break into large pieces over filling.
Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
Transfer to a wire rack and let cool 30 minutes before serving.
Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.
After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. 🙂 I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. 🙂
I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!
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 (I used 1 percent)
5 cups wild or cultivated blueberries
Streusel Topping, recipe follows
Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt; set aside.
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.
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.
Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, about 60 minutes (on convection) or up to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
For the Streusel Topping:
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
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
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.