Although, this Buckle would be perfect dipped in hot coffee. Or perhaps with a generous dollop of crème fraiche. How about baked with fresh ginger. Or maybe cardamom? Oh, for dessert with a giant scoop of Salt and Straw‘s Double Fold Singing Dog Vanilla ice cream. Or their Sea Salt Caramel Ribbon? Ah, yes.
See where I’m going with this? We have Kim Boyce to thank for this one. Huckle Buckle made with fresh blueberries from, you guessed it, Good to the Grain. I just can’t get enough of that book. If any of you have a favorite baking cookbook please share! Especially if they incorporate whole grains and dark meaty flours like Kim does.
If you make this Buckle I’d love to hear what variations you’ve come up with.
PS Thanks to Adam’s mom Kathy for the blueberries! Sending a bit of the Buckle with Adam for you to try :)
Courtesy of Good to the Grain by Kim Boyce
I’ve listed Kim’s recipe exactly, but I did vary it just a hair by using sheep’s milk yogurt and also by reducing the sugars just a bit. Also, my brown sugar was hard as a rock so I used Muscavado sugar as a substitute.
What you’ll need~
1/2 cup whole-grain pastry flour
1/2 cup spelt flour
3 tablespoons sugar
1 tablespoon dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter
1 1/4 cups spelt flour
1 cup whole grain pastry flour
1/2 cup dark brown sugar
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 cup whole milk
1/2 cup plain yogurt
4 egg yolks
2 teaspoons vanilla extract
2 cups or so blueberries
For the Streusel
Sift flours, sugars, baking powder, cinnamon, and salt into a large bowl.
Cut the 3 tablespoons of cold butter in 1/4” chunks and add them to the mix.
Press and rub the mix with your hands breaking the butter in to small bits.
Continue until the mix is like cornmeal. Do this quickly.
Whisk the egg and scrape it into the streusel mix.
Again, use your hands to mix the dough together.
For the Batter
Sift all of the Dry Mix ingredients into a large bowl.
Add the softened butter and using a hand or a stand mixer, blend on medium speed until combined.
In a separate bowl, whisk the milk, egg yolks and vanilla until well blended.
Pour the milk mixture in with the dry ingredients and blend on low speed until the batter is smooth and creamy.
Pour half of the batter in to your buttered baking dish.
Pour a layer of berries onto the batter.
Scrape the rest of the batter onto the berries and spread evenly.
Sprinkle the rest of the berries on top of the batter and top with the streusel mix.
Depending on the depth of your dish, baking can take anywhere from 55 – 70 minutes. I checked on it every 5 minutes for the last 15 minutes by inserting a skewer in the middle. When it comes out clean, your cake is done.
Let the Buckle cool in the pan before serving.