Today’s Breakfast: Blueberry Buckle Blueberries are at their peak in the Northwest right now, and we’ve mainly been enjoying them unadulterated, but this, along with a cup of strong coffee, was the perfect breakfast for a sunday morning.  The recipe is from Pure Flavor, by Kurt Beecher Dammeier (of Beecher’s Cheese fame). Great cookbook for NW recipes.  TOPPING1/3 cup all purpose flour1/3 cup sugar¼ teaspoon grated lemon zestpinch of table salt3 tablespoons cold unsalted butterBUCKLE8 tablespoons unsalted butter, softened¾ cup sugar½ teaspoon vanilla extract½ teaspoon grated lemon zest1 large egg2 cups all-purpose flour2 teaspoons baking powder½ teaspoons table salt 2 cups fresh blueberries —- Preheat the oven to 350 degrees. Grease a 9-inch round baking pan.Topping: combine flour, sugar, lemon zest, and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs, Set aside. Buckle: use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Add the egg and mix on medium speed to combine, scraping the bowl once. In a separate bowl, combine the flour, baking powder, and salt Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition. Pour the batter in to the prepared pan, top with the blueberries, and sprinkle with the topping. Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

Today’s Breakfast: Blueberry Buckle

Blueberries are at their peak in the Northwest right now, and we’ve mainly been enjoying them unadulterated, but this, along with a cup of strong coffee, was the perfect breakfast for a sunday morning. 

The recipe is from Pure Flavor, by Kurt Beecher Dammeier (of Beecher’s Cheese fame). Great cookbook for NW recipes. 

TOPPING
1/3 cup all purpose flour
1/3 cup sugar
¼ teaspoon grated lemon zest
pinch of table salt
3 tablespoons cold unsalted butter

BUCKLE
8 tablespoons unsalted butter, softened
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons table salt

2 cups fresh blueberries

—-

Preheat the oven to 350 degrees. Grease a 9-inch round baking pan.

Topping: combine flour, sugar, lemon zest, and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs, Set aside.

Buckle: use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Add the egg and mix on medium speed to combine, scraping the bowl once.

In a separate bowl, combine the flour, baking powder, and salt

Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium to low speed after each addition. Pour the batter in to the prepared pan, top with the blueberries, and sprinkle with the topping.

Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.