Blueberry Buckle

This recipe is looks amazing.  It from one of our favorite Food Network chef's, Alton Brown.  

Blueberry Buckle

Recipe courtesy Alton Brown, 2007

Prep Time:  25 min

Inactive Prep Time: 10 min

Cook Time:  35 min

Level:  Easy

Serves:  1 (9-inch) cake

Ingredients:

For the cake:

·         Nonstick cooking spray

·         9 ounces cake flour, approximately 2 cups

·         1 teaspoon baking powder

·         1/2 teaspoon kosher salt

·         1/2 teaspoon ground ginger

·         2 ounces unsalted butter, room temperature

·         5 1/4 ounces sugar, approximately 3/4 cup

·         1 large egg

·         1/2 cup whole milk

·         15 ounces fresh whole blueberries, approximately 3 cups

For the topping:

·         3-1/2 ounces sugar, approximately 1/2 cup

·        1-1/2 ounces cake flour, approximately 1/3 cup

·        1/2 teaspoon freshly ground nutmeg

·         2 ounces unsalted butter, chilled and cubed

For the cake:

Directions:

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Enjoy!

Blueberry Sticky Buns

This recipe is from SparkRecipes.  The recipe states that it is from the Food Nework website.  They look delicious!  

Blueberry Sticky Buns

Nutritional Info

Fat: 13.7g

Carbohydrates: 45.7g

Calories: 309.1

Protein: 5.9g

Ingredients:

Dough
• 2 teaspoons dry active yeast
• 4 tablespoons warm water
• 1/2 cup milk, room temperature
• 1 egg room temperature
• 2 tablespoons sugar
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 1/2 cup cream cheese, room temperature

Filling
• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon cinnamon
• 2 cups fresh or frozen blueberries

Directions:

Dough

1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.

2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draft-free place.

4. Preheat oven to 350 F.

5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.

6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.

Filling:

1. Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.


Number of Servings: 12

Recipe submitted by SparkPeople user MRSMILESTONES.