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Blueberry Buckle

Blueberry Buckle

This was a suggested recipe from Leigh – she loves her desserts! I pretty much followed the recipe from Alton Brown so this is another not-invented-here recipe. It was a bit of a pain as his measurements for the dry ingredients were all in ounces so I ended up weighing each of those ingredients. Turned out fantastic, moist and slightly sweet, almost an angle food cake taste and texture but heavier. It’s also good with a cup of coffee the next morning, so I’ve heard.

Ingredients:

FOR THE TOPPING

  • 3 1/2 ounces sugar
  • 1 1/2 ounces cake flour
  • 1/2 teaspoon nutmeg (freshly grated)
  • 4 tablespoons unsalted butter (cubed and chilled)

FOR THE CAKE

  • 9 ounces cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 4 tablespoons unsalted butter (left at room temperature for 30 minutes or until instant-read thermometer stuck into the middle reads about 60 degrees F))
  • 5 1/4 ounces sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 15 ounces fresh blueberries

Preparation:

MAKE THE TOPPING

  • Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep “forking” until the mixture has a crumb-like texture. Set aside. Note: If you have a pastry cutter, now’s the time to use it. I used a handheld food processor and it worked perfectly.

MAKE THE CAKE

  • Heat the oven to 375 degrees F. Spray a 9-inch square GLASS baking dish with nonstick cooking spray and set aside.
  • Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  • Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low (or “stir” on a Kitchenaid) and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
    • Don’t worry if batter is a little thick.
  • Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  • Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.
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Brie~Leigh Panini

Brie~Leigh Panini

Guest post by my wife, Leigh

Leigh is rarely in the kitchen except to eat (her words, not mine!).  But during our extended home stay, her culinary interests have increased a bit.  She recently put together one of the best sandwiches I’ve ever tasted and we had no choice but to share – The Brie by Leigh Panini Sandwich is just too good to keep to ourselves. 

Ingredients:

  • Brie
  • Ham and/or Chicken Sliced Fresh and Fully Cooked (lunchmeat can work too)
  • Thick Whole Grain Bread
  • Pepper Jelly (homemade but not yet posted) or fig or peach jam
  • Apple or pear, sliced very thin
  • Butter or butter spray (like Pam) or olive oil

Preparation:

  •  Spread outside of bread lightly with butter, butter-flavored cooking spray or olive oil
  •  Spread inside of bread (one side only) with pepper jelly
  •  Place meat, brie and fruit slices inside bread
  •  Grill (as you would grilled cheese) sandwich on both sides until bread is golden brown or place in a two-sided grill and heat as you would a panini
  • Eat and enjoy!