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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
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)
- 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.
- 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
- 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).
- 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.
- Add beaten eggs and vanilla. Mix about 1 minute total.
- 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.
- 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.
- Spoon one heaping teaspoon of topping onto each buckle, spreading the topping evenly on each buckle.
- 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.
- Let cool before slicing, about 30 minutes. Can be served warm, or cool.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Berry Recipe