Sandra This tender, crumbly Alton Brown Blueberry Buckle is made with fresh blueberries, a nutmeg-spiced streusel, and a ginger-infused butter batter, ready in just over an hour. The cake rises and “buckles” around the heavy fruit as it bakes, creating deep pockets of jammy berry juice and a craggy surface. I love how the unexpected addition of ground ginger in the cake lifts the fruit flavor in a way cinnamon never could.
The Secret To Getting It Right
I used to think all coffee cakes were best with all-purpose flour, but making this recipe taught me that cake flour is the real secret to a bakery-style texture. Because the batter is heavy with fruit, using a lower-protein flour ensures the crumb stays delicate and fluffy rather than turning into a dense muffin. If you don’t have cake flour, you can mimic it by removing two tablespoons of all-purpose flour per cup and replacing them with cornstarch.
The second surprise was the spice choice. Most buckle recipes rely heavily on cinnamon, but this version uses ground ginger in the batter and fresh nutmeg in the topping. The ginger provides a subtle heat that cuts through the sweetness of the berries, while the nutmeg adds that classic comforting aroma without muddling the flavors.
Alton Brown Blueberry Buckle Ingredients
- For the Cake Batter:
- 9 ounces (approx. 2 cups) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces (4 tablespoons) unsalted butter, softened
- 5 1/4 ounces (approx. 3/4 cup) granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 15 ounces (approx. 3 cups) fresh blueberries
- For the Topping:
- 3 1/2 ounces (approx. 1/2 cup) granulated sugar
- 1 1/2 ounces (approx. 1/3 cup) cake flour
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces (4 tablespoons) unsalted butter, chilled and cubed
How To Make Alton Brown Blueberry Buckle
- Prep the Oven and Pan: Preheat your oven to 375°F. Generously coat a 9×9-inch glass baking dish or a 9-inch round cake pan with nonstick cooking spray and set it aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together the 9 ounces of cake flour, baking powder, kosher salt, and ground ginger until well combined.
- Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for about 1 minute until light and fluffy.
- Add Wet Ingredients: Add the egg to the butter mixture and beat for 30 seconds until fully incorporated. Reduce the mixer speed to low.
- Alternate Milk and Flour: Add one-third of the flour mixture to the bowl, mixing just until combined. Follow with one-third of the milk. Repeat this alternating pattern until all the dry ingredients and milk are incorporated.
- Fold in Fruit: Remove the bowl from the mixer and gently fold in the fresh blueberries by hand using a spatula, being careful not to crush them. Pour the batter into your prepared pan.
- Make the Topping: In a small bowl, mix the topping sugar, flour, and grated nutmeg. Add the cold, cubed butter and work it into the dry ingredients with your fingers or a fork until the mixture looks like coarse crumbs.
- Bake: Sprinkle the streusel topping evenly over the batter. Bake on the middle rack for 35 to 45 minutes, or until the topping is golden and a tester inserted into the center comes out clean.
Recipe Tips
- Weigh Your Flour: For the most accurate results, use a kitchen scale. Cake flour is very fine and easy to over-measure if you use the scoop-and-level method, which can dry out the cake.
- Cold Butter for Topping: Keep the butter for the streusel in the fridge until the very last second. Cold butter creates distinct, crunchy crumbs, whereas warm butter will melt into a flat glaze.
- Fresh Nutmeg: If possible, grate your own nutmeg for the topping. The flavor is significantly more potent and floral than pre-ground nutmeg, which fades quickly in the pantry.
- Handling Frozen Berries: If you must use frozen blueberries, do not thaw them first. Rinse them quickly in cold water and pat dry, or toss them in a teaspoon of flour to prevent them from bleeding purple streaks into the batter.
What To Serve With Blueberry Buckle
This dish straddles the line between breakfast coffee cake and dessert, so it pairs beautifully with a hot cup of black coffee or Earl Grey tea to cut the sweetness. If serving it as an after-dinner treat, a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream helps balance the spiced sugar topping.
How To Store
Store leftovers covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days, though the topping may lose some crispness. You can also freeze individual slices wrapped in plastic for up to a month.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To approximate cake flour, remove 2 tablespoons of all-purpose flour from every cup called for and replace it with 2 tablespoons of cornstarch, sifting them together twice.
Why did my blueberries sink to the bottom?
Batter that is too thin or overmixed can cause fruit to sink. This recipe uses a thick batter to suspend the berries, but if you are worried, you can toss the berries in a teaspoon of flour before folding them in.
Can I make this in a muffin tin?
Yes, you can adapt this for muffin tins. Fill the cups about 3/4 full and reduce the baking time to 18-22 minutes, keeping an eye on them so they don’t dry out.
Nutrition
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrate: 54g
- Protein: 4g
Try More Recipes:
Alton Brown Blueberry Buckle Recipe
Description
A classic American coffee cake that is so loaded with fresh fruit that the batter “buckles” under the weight, topped with a crisp, spiced streusel.
Ingredients
For the Cake Batter:
For the Topping:
Instructions
- Preheat the oven to 375°F and grease a 9×9-inch glass baking dish or 9-inch round cake pan with nonstick spray.
- Whisk the cake flour, baking powder, salt, and ground ginger together in a medium bowl until thoroughly combined.
- Cream the softened butter and sugar in a stand mixer on medium speed for about 1 minute until the mixture is light and fluffy.
- Beat the egg into the creamed butter for 30 seconds, then reduce the speed to low.
- Alternate adding the dry flour mixture and the milk in three separate additions, mixing only until just incorporated to avoid overdeveloping gluten.
- Fold the fresh blueberries into the thick batter by hand with a spatula, then spread the mixture evenly into the prepared baking dish.
- Mix the topping ingredients by working the cold, cubed butter into the sugar, flour, and nutmeg with your fingers until coarse crumbs form.
- Bake with the streusel sprinkled evenly over the top for 35 to 45 minutes, or until the topping is golden brown and a toothpick comes out clean.
Notes
- Using cake flour instead of all-purpose flour is essential for this recipe because its lower protein content ensures the cake remains tender and soft despite the high moisture content of the blueberries.
- The addition of ground ginger in the batter and fresh nutmeg in the topping provides a warm, spicy counterpoint that enhances the natural acidity and sweetness of the fresh fruit.
- Chilling the butter for the topping and working it in by hand creates larger, distinct crumbs that hold their shape during baking, providing the characteristic “crunch” that defines a traditional buckle.
