Yesterday, the lovely folks from Knead to Cook on facebook posted a picture of blueberry buckle. The caption was something along the lines of “best blueberry buckle in the universe.” The picture taunted me, and I became crabby. Not because I hated the picture, but because a)I wanted that buckle, and b)I was buckle-less.
Of course, I began Scheming about how to make my very own best buckle ever. I thought of the lovely facebook group Sundays with Joy. They are all happily baking their way through Joy Wilson’s new cookbook. Congratulations, Joy. It looks like a marvelous book, and according to the Sundays with Joy crew, everything has been The Bomb. The first recipe they tackled was the first in the book–brown butter blueberry muffins. Yes! I would use brown butter as my own secret weapon to take my buckle from Humble Territory straight to Happy Sigh Territory.
What else? Since impatient me couldn’t wait until Knead to Cook posted their recipe (it’s up now, by the way, and it sounds great), and all I knew was that yogurt was Involved, I started with Alton Brown’s recipe and substituted Greek yogurt and a pinch of baking soda for the milk that the original called for. I also tossed in a bit of cinnamon and lemon zest, and I added a pinch of salt and some rolled oats to the streusel topping. And of course, in place of the butter, I browned my butter. The original called for 2 ounces of butter. I threw Caution to the Wind and browned 3 ounces of butter and ended up with about 2.5 ounces of brown butter. I used it all, except for one swipe of the finger. Sue me.
Rather than using The Creaming Method, I chose to use The Muffin Method to put this guy together. I wanted more of a muffiny texture and I wanted to play up the tenderness that the brown butter affords by waiting until the last minute to add the wet to the dry and minimize gluten formation.
I baked this in an 8″ round cake pan. You can make muffins out of yours if you want. Or bake it in a springform pan to make it easier to Depan after baking.
The rich, nutty flavor of brown butter underlies every bite of this buckle. Every single bite. The butterscotchiness plays well with the oats in the topping.
- 2 oz unsalted butter , cut into small cubes
- pinch of salt
- heavy pinch or two of cinnamon
- 3 oz sugar
- 1 oz cake flour
- .5 oz rolled oats
- 3 oz butter
- 5.5 oz plain yogurt (I used a Greek style)
- 1 egg
- 5.25 oz sugar
- 9 oz cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- zest of 1 lemon
- 1 pint unblemished fresh blueberries , rinsed and dried
Whisk together everything but the butter.
With the tips of your fingers, work the butter into the flour/sugar mixture until there is not too much loose, sandy stuff in the bottom of your bowl.
Preheat the oven to 375F.
Prepare your pan. I sprayed mine with pan spray, fitted a circle of parchment in the bottom, and sprayed again. Set aside.
Brown the butter in a small saucepan. Once the milk solids have fallen and are a deep medium-brown color, strain the butter through a fine mesh strainer and set aside to cool a bit.
Stir the warm butter, yogurt and egg together. Set aside.
Whisk together the sugar, flour, baking powder, baking soda, salt, cinnamon and lemon zest together.
Pour the yogurt mixture over the dry ingredients.
Add the berries now.
Fold everything together as well as you can. This makes a fairly stiff dough--like very gooey cookie batter--so do the best you can with about 15-20 "folds." Try to make sure that the berries are as evenly distributed as possible, but don't make yourself crazy. You might have a tablespoon or two of unincorporated flour in the bottom of your bowl. Worry not--just don't add too much of that dry part.
Scrape the batter into the prepared pan/tins.
Sprinkle the streusel evenly over the batter. There's a lot, but use it all.
Bake in the center of the oven for 30 minutes.
Rotate the pan and turn the oven down to 350F. Continue baking until the streusel is a deep golden-brown, the berries are bubbling, and a cake tester inserted in the center of the cake comes out clean, about 30 minutes more. If you have an instant read thermometer, you're looking for about 205-210F.
Let cool in the pan for about twenty minutes. Turn out onto a plate and then reinvert onto a cooling rack to cool right side up.
Serve warm or at room temperature.
Commence to Sighing Happily.
Thank you so much to Knead to Cook for the initial taunting, to Joy for pairing brown butter and blueberries and sharing it with all of us, and to Alton for the solid initial formula. Now, get thee to the kitchen and commence to baking. You’ll thank me. You’ll be mumbling around a mouthful of butterscotch-y, blueberry-y, streusel-y goodness, but I’ll know what you’re saying. And I will hear your happy sighs and smile.
Have a lovely day.