![]() Stir only as much as necessary to make the batter smooth. Scrape the bowl one final time before giving the batter a few more turns to ensure it's fully mixed. Then repeat this process, adding the second half of the milk, then the flour. Scrape down any residual, sticky bits on the side of the bowl. Then add about half of the flour and mix for 10 to 15 seconds more. Mix the batter on medium-low speed until it’s incorporated. This won’t harm your final product, but it can make the batter look lumpy, making a hesitant baker nervous. Otherwise, the butter may clump when cold milk is added. This will keep the batter smooth and homogenized. If your milk is cold from the fridge, it helps to warm up it up slightly. You don’t need to mix so much that it becomes light and fluffy, but the mixture should look smooth. The mixture should look fully combined with no chunks of butter, sugar, or egg remaining in the bowl. If you’re determined, you can probably get away with using a spoon if you mix vigorously. A stand mixer or electric hand mixer is the easiest way to bring these ingredients together. In a separate bowl, beat the sugar, butter, egg, and vanilla extract together. Measure the dry ingredients for the cake into a large mixing bowl: the all-purpose flour, baking powder, and salt. Place the topping aside while you get ready to make the batter. ![]() (Your warm fingers will melt the butter more quickly.) In the hot summer months, it's helpful to use tools to keep the butter from melting. Use whatever works to cut the butter into the mixture until it reaches a crumbly, sandy consistency. Handy options include a pastry blender, the side of a fork, or two knives. Work the room temperature butter into the dry ingredients using your fingertips, or if you prefer, a tool. If you don't have a scale, you can measure it by gently spooning it into a cup, then sweeping off any excess. (For a visual demonstration of this technique, check out our tutorial: How to Measure Flour.)Īdd the sugar, cinnamon, and salt to the flour. Start by weighing your flour into a small bowl. Now that your pan is prepared, it’s time to get your hands on the ingredients. (I prefer using our Everbake Pan Spray, a tried and tested non-stick spray.) If you prepare your pan first, it ensures you won’t forget to grease it later on and find yourself in a sticky situation. Whichever pan you choose, lightly grease it before you do anything else. Prevent batter from overflowing in the oven by making sure your pan is the right depth. These pans have less surface area than the 9” square, so the cake will rise higher. If you choose the 8” square pan or round pan, make sure it’s at least 2” deep. You can use a number of different pans to bake this recipe: an 8” square, a 9” square, or a 9” round cake pan. We’ll offer make-ahead instructions that allow you to make the batter the night before if you’re taking this approach, preheat your oven in the morning, about 20 to 30 minutes before putting the blueberry buckle in the oven. If you’d like to bake your blueberry buckle right away, preheat the oven to 375☏. The test kitchen tip that’s revealed will prevent the batter from getting stained with berry juice. If you decide to use frozen berries, be sure to read this article before getting started: The secret to baking with frozen blueberries. This blueberry buckle will still be delicious. Or if it’s the middle of the winter and fresh local berries are nowhere to be seen, head to the freezer section and use frozen berries. If you have fresh berries to show off, fantastic! They’ll do this recipe justice. One of the reasons why this recipe is so lovable is because you can make it with fresh or frozen berries. 2 cups (283g) fresh or frozen blueberries.2 cups (241g) King Arthur Unbleached All-Purpose Flour.1/2 cup (57g) King Arthur Unbleached All-Purpose Flour.You’ll need the following ingredients to make your scrumptious Blueberry Buckle Coffee Cake. This ensures you have everything you need before you get started. Smart bakers always start by gathering all their ingredients. We’ll even include a make-ahead tip that’ll allow you to serve this blueberry buckle fresh from the oven without any prep in the morning. Now that we’ve got our buckles and coffee cakes straightened out, we’ll show you how to make the recipe. You can experience the best of both buckle and coffee cake with our Blueberry Buckle Coffee Cake: a streusel-topped, blueberry-packed cake that’s perfect for breakfast or dessert. And coffee cake? It’s any cake-like baked good that’s intended to be served with coffee (or the hot drink of your choice). ![]() ![]() coffee cake: what’s the difference? Technically, “buckle” is a cake made with fruit added to the batter and topped with streusel. ![]()
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