Berry Buckle

By • July 29, 2014 0 Comments

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Author Notes: The Blue Bottle Coffee shop fruit buckle had been my go-to coffee shop pastry when I lived in NYC. When I moved out of the city, I realized I had to figure out a) what is a buckle and b) how to make one. Fortunately, this recipe is published in their cookbook and I am in the berry capital of the world: NYS's Mid-Hudson Valley.

This berry buckle is inspired by the “Strawberry Buckle with Lemon-Pistaciho Streusel” from the Blue Bottle Coffee Shop's recipe book, “"Blue Bottle Craft of Coffee.” Instead of one 9” round cake, I get 18 standard muffin-sized buckles or, 5 four inch tartlets.

About fruit buckles: a buckle is not really a muffin or cupcake, but something with the crumb-texture of a coffee cake. For more info, read the Blue Bottle Coffee shops entry on buckles!

I have made this using both a hand mixer as well as a stand mixer. The suggested mixing time in the recipe is for a stand mixer, but if using a hand mixer, the mixing time should be a little bit longer.
purduetina

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Makes 18 buckles (standard sized cupcakes) or 5 four inch tartlets, or 1 nine inch round coffeecake

The Topping (this can be doubled for freezing for later or extra topping!)

  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • Zest of an average sized lemon
  • 1/2 cup chopped nuts (OPTIONAL)
  1. Combine butter, flour, sugar and lemon zest in small bowl. With hand mixer: mix on low speed, until mixture looks like coarse, grainy sand. With stand mixer: mix with paddle attachment on low speed, about two minutes. DO NOT mix for too long, forming a dough. I like to double the topping mixture and freeze the unused portion for future buckles.

The Buckle

  • 11 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 1/2 cups blueberries, or any berry or fruit cut into 1/4" bite-sized pieces
  1. Preheat oven to 350. Grease and lightly flour (or use cupcake papers sprayed with cooking spray or melted butter) 18 standard sized muffins. Or, 5 four-inch tartlet pans. (This can also be done in a single, 9" round springform or cake pan. Baking time for a single cake will be longer, about 40-50 minutes).
  2. Beat the butter on low speed until smooth, about 2 minutes. Add the sugar and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4-5 minutes, slightly longer with a hand mixer.
  3. Add beaten eggs and vanilla. Mix about 1 minute total.
  4. Add the flour and baking powder. Mix on low speed just until uniform in texture, being careful not to over mix! Gently fold in fruit until evenly mixed.
  5. To Assemble the Buckles: Pour batter into prepared muffin pan or tartlet pans, until about 3/4 filled, smoothing the tops of each buckle with a spoon or narrow spatula. The buckles will puff up in size while baking! If using nuts, sprinkle the nuts on the buckles at this point.
  6. Spoon one heaping teaspoon of topping onto each buckle, spreading the topping evenly on each buckle.
  7. For muffin-sized buckles or tartlets: bake for 30-35 minutes, rotating midway through. For a 9" round buckle, bake for 40-50 minutes. Buckles are done when a toothpick comes out “dry” (when not inserted into a berry!) and the topping is golden brown.
  8. Let cool before slicing, about 30 minutes. Can be served warm, or cool.

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