Spring is here!! Well accordingy to my calendar, it’s here. Looking out my window, however, tells a completely different story. In fact, it snowed 4 inches on April 2nd! 🙄 I know, I know, just a year (or less) ago, I was praising the wonderful beautiful winter, and how this Southern California girl actually appreciates the change in seasons, the gorgeous snow, the way everything seems to take a lulled nap bundled in the warmth of fireplaces, cooking and baking, blah blah blah. Ha!
I still appreciate all those things, but not gonna lie – I’m READY FOR WARM TEMPERATURES AND A TAN!
This pasty look on me ain’t so sexy… I can feel the vitamin D deficiency in my veins, and it’s kinda painful. Not in a physical way, but in a tired-of-wearing-sweaters-and-boots way. And I want to feel compelled to get pedicures again, knowing my little toesies will be showing again.
Until that time when I can walk out of the house without three or more layers, I’ve been busy in the kitchen, pretending it’s warm outside and making myself a little happier with a few treats, like this here Blueberry Buckle with Cinnamon Walnut Crumble.
You may not be familiar with the term ‘buckle’ but essentially it’s a coffee cake that has a layer of fruit on top which causes the cake the buckle under the weight of the fruit, and not rise very much or at all. I’ve spruced up this version by adding a light streusel topping. The streusel topping is optional, but I love the nutty crunch you get with every bite.
I’m a huge fan of coffee, and this lovely buckle goes perfectly with a hot cup of coffee while I’m begrudgingly watching the awful weather. It will definitely make the day better and brighten up your mood. And since it goes so perfect with coffee, it makes a great breakfast or brunch treat. After all, the blueberries are very healthy. And I’m certainly not going to judge you – I’d definitely join you!
You can substitute the blueberries for another berry, like blackberries or strawberries, but I strongly recommend cutting larger pieces into small even ‘berry’-sized pieces just so that you get a nice jammy effect baked throughout the cake.
So tell me, lovelies – has Spring made its way to you yet? And if so, please send all the warm temperatures to the Northeast US please!!
Blueberry Buckle with Cinnamon Walnut Crumble
- 1/4 c unsalted butter
- 3/4 c granulated sugar
- 1 large egg
- 2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 c buttermilk (or whole milk)
- 12 oz fresh blueberries (blackberries or diced strawberries will do)
- 1 tsp lemon zest
- 1 TB fresh lemon juice
Cinnamon Walnut Crumble
- 1/2 c all-purpose flour
- 2 TB granulated sugar
- 2 TB brown sugar, packed
- pinch kosher salt
- 1/4 tsp ground cinnamon
- 1/4 c unsalted butter, melted
- 1/2 c chopped walnuts
Preheat oven to 350 degrees F. Spray a 9-inch cake pan with cooking spray, and flour the pan well. Discard any loose flour, and set aside.
In a small saucepan, melt butter over medium-low heat, and cook until the butter has started to turn golden brown, approximately 7-8 minutes. Be careful not to let it turn too dark or burn. Remove from heat and let cool for 5 min.
With a stand mixer and paddle attachment, beat the brown butter and sugar together until creamy on medium speed, about 3 minutes. Scrape the sides down, and add egg. Continue to beat on medium speed for a couple minutes, incorporating egg thoroughly.
In a medium bowl, whisk together flour, baking soda and salt. Turn mixer to low speed, and alternate between adding flour mixture and buttermilk a little at a time each, starting and ending with flour mixture. Beat together only until the mixtures combine, careful not to overmix the batter.
Combine the blueberries, lemon zest and lemon juice in a small bowl, and toss together. Fold in half of the blueberries to the batter gently with a spatula or wooden spoon, and pour the mixture into cake pan. Add the other half of blueberries as an even layer on top of batter. Sprinkle crumble evenly over blueberries.
Bake for 40 minutes, or until crumble turns golden color. Remove from oven, and cool on rack. Serve warm, or let cool completely and store in refrigerator under sealed plastic wrap.
In a medium bowl, whisk together flour, sugar, brown sugar, salt and cinnamon. Stir in melted butter with a fork until crumbs begin to form. Stir in chopped walnuts and combine thoroughly.