A buckle is like a fruit crisp but with cake batter instead of crumb topping. It is a quick, easy, and delicious summer dessert—or even a breakfast—and can be made with any seasonal berries or fruit (see Variation). The light, soft cake and blueberry filling are easy to serve by simply spooning them into bowls.
|lemon zest, finely grated||.|
|lemon juice, freshly squeezed|
|fine sea salt||.||.|
|pure vanilla extract||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
One 9½ inch deep dish pie plate (preferably Pyrex), or a 7 to 9 cup casserole dish, or an 8 by 2 inch square cake pan, no preparation needed
Thirty minutes or longer before baking, set oven racks at the middle and lowest levels.
In the pie plate, stir together the lemon zest, lemon juice, sugar, cornstarch, and salt. Add the blueberries and toss to coat them.
In a medium bowl, whisk the egg yolks,
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Using a silicone spatula, drop the batter onto the blueberries, leaving a
Let the cake cool in the pie plate on a wire rack until barely warm or room temperature. The flavors blend best when no longer hot.
Airtight: room temperature, 2 days; refrigerated, 3 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.