This delicious dessert was made from the Baking Bible recipe for Blueberry Buckle, but my daughter, who was all but drooling watching me mix the blueberries in the pan and drop cake batter on them before putting everything in the oven, the same daughter who was asking me when it was coming out of the oven so she could figure out if she’d have a chance to eat some before bedtime, that daughter’s face fell to the floor when I told her it was blueberry buckle. “But that’s a camp thing” she said. “Can’t we call it something else? What can we call it? Blueberry buckle is for camp.”
I’m still not sure what we’ll call it, but we’re sure enjoying eating it!
I started with frozen blueberries, because the “fresh” ones at the market were flown in from South America. I figured the damage done by flash freezing wouldn’t be any worse than the damage caused by sitting in a cargo hold for a week or so.
I read online that rinsing frozen blueberries before baking with them can help keep them from bleeding purple into the batter, so I figured I’d try it.
Next I mixed the lemon juice, lemon zest (really lemon oil) and sugar in the pie pan.
I did *not* add the cornstarch, actually tapioca. I knew I had no cornstarch, I figured out I could use tapioca, I looked up how to substitute it, measured it into a bowl for my mise en place, and then got confused by the various bowls of sugar and flour and whatnot strewn hither and yon, and totally left it out. So I have runny blueberry filling. At least it’s meant to be served in a bowl!
Also, I did remember everything that was supposed to go in the cake batter, although it was touch and go. Here are the dry ingredients.
dry ingredients plus butter.
with butter mixed in. I though it was a little stiff, but hey I don’t make buckles often so I shrugged it off. Then I saw my egg yolks and sour cream!
Good thing I did, because blueberry filing without thickener is runny but totally edible and just as tasty. Cake batter without eggs, not so much.
Here’s the buckle pre-oven
and post oven. I’m pretty sure that the blue puddle is at least partly due to the lack of thickener in the blueberries. I’m not sure why the top cooked so unevenly. I covered it with foil, but finally took it out because even with foil the outer edge threatened to burn before the center baked through. All I can say is it tasted much better than it looks!