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Blueberry-Pecan Buckles

April 2, 2011

I had never heard of a buckle before last summer, when I was browsing my America’s Test Kitchen Family Cookbook for recipes that called for fresh blueberries. According the the King Arthur Flour Baker’s Companion, buckles are so named because the surface of them appears buckled after they are baked. You can think of them like a cobbler in reverse: rather than covering a fruit filling with a batter or dough, you place the fruit on top of the batter and it sinks in as it bakes.

These tasty little cakes are super easy to make because everything is prepped in the food processor! My food processor has a 4-cup bowl that fits inside the larger main bowl, and the amount of batter for this recipe fits perfectly in the smaller bowl. To make six servings instead of four, you can use six 6-ounce ramekins and decrease the baking time to about 25 minutes. The ground pecans in the batter add a pleasantly nutty background flavor without making the entire cake overwhelmingly nut-flavored. If served while still warm, these are excellent with vanilla ice cream.

Blueberry-pecan buckles

The buckles can be made ahead and kept at room temp (covered with plastic wrap) for up to 6 hours. I’ve also had good luck keeping them refrigerated for a couple days and them microwaving them at low power to reheat.

Makes 4 individual servings

Ingredients

  • 3/4  cup sugar
  • 1/4  cup pecans
  • 1/4  teaspoon salt
  • 4  tablespoons (1/2 stick) unsalted butter, softened
  • 2  large eggs
  • 1  teaspoon vanilla extract
  • 1/2  cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1 1/2  cups fresh blueberries (or 2 cups frozen blueberries, thawed and patted dry)

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Lightly coat four 8-ounce ramekins with vegetable oil spray and place on a rimmed baking sheet.
  2. Process the sugar, pecans, and salt in a food processor until finely ground, 10 to 15 seconds. Add the butter, eggs, and vanilla and process until smooth, about 5 seconds. Add the flour and baking powder and pulse until just incorporated, about 5 pulses. Divide the batter among the ramekins. Sprinkle the berries over the batter (the berries will sink into the batter during baking).
  3. Bake until golden and the buckles begin to pull away from the sides of the ramekins, about 30 minutes. Let cool on a wire rack for about 10 minutes before serving.

One comment

  1. […] it uses both nectarines and blueberries (of which I bought some of each), and I absolutely love the individual blueberry buckles I’ve made many times in the past. This recipe is a bit different in that it’s made in […]



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