Wednesday, July 4, 2012

Red White and Blue-berry Buckle


Happy 4th of July to everyone in the US!  I wanted to celebrate with you, even though I am in Oz, so I made Red, White and Blue-Berry Buckle.  You can see the red, white and blue better in this daytime photo:



The recipe that I used for this Berry Buckle was from p222 of Sugar, Sugar  by Kimberley Reiner and Jenna Sanz-Agero, and was originally the recipe of one Dolly Dougherty, a commercial aviation graduate, which is pretty cool and trail-blazing for a woman who was born in 1920.  Instead of just using the traditional blueberries, I used mixed berries so that I ended up with the red, white and blue effect.

This berry buckle is absolutely delicious, with a crunchy topping on a soft, berry laden sponge cake base.  It is very easy to make, but because it is in two steps and involves working with butter, it takes a little time.

Basically, the topping is made by grating 55g of butter into a bowl, and adding 1/2 cup of sugar, 1/3 cup plain flour and 1/2 teaspoon of cinnamon.  You rub the butter into the dry ingredients with your fingertips, then put the topping aside.

The base is made by beating together 55g butter and 3/4 cup of sugar.  You then beat in an egg.  In a separate bowl, combine 2 cups plain flour, 2 teaspoons baking powder and 1/2 teaspoon of salt.  Fold half of this mixture through  the butter and sugar mixture, then stir in half a cup of milk.  Finally, fold in the remaining half of the dry ingredients, followed by 2 cups of berries (I used frozen mixed berries). 

Press the batter into a greased and lined 9 inch square baking dish.  Don't leave out the lining or the berries are likely to stick to the tin.  The batter is quite thick, so pressing it out evenly takes quite a bit of muscle.  Once the base has been pressed evenly into the pan, sprinkle the reserved topping evenly over the top, then bake the buckle in an oven preheated to 190 degrees Celsius for approximately 50 minutes or until cooked through. Remove the buckle from the oven and allow it to cool in the tin completely before cutting it into 2 inch squares. Eat and enjoy!

12 comments:

Blond Duck said...

So cute!

Gloria said...

Hi Cakelaw love this recipe!!

Kari said...

I have never heard of buckle! But these look wonderful, whatever they might be called :)

Lorraine @ Not Quite Nigella said...

Ooh I've heard of buckle on a sitcom but didn't know what it was. How very American! :D

Johanna GGG said...

cool idea - as usual I was too disorganised to do anything for 4th of july - but I am glad you did as you must be in the mood after your trip (was there lots of 4th of july stuff to see in the stores?)

Elaine said...

Thank you for celebrating with us! That is the perfect 4th of July dessert! Is that one of the napkin rings from Sur la Table?! How cute! That makes eating all the more fun.

mireia badia said...

Mouth watering... delicious!!

yummychunklet said...

Cute and tasty looking buckle bites!

Lauren said...

I love blueberry buckle! I'm sure a mixed-berry buckle would be delightful, too. Paul was home from work yesterday for the holiday, so that was nice. It totally screwed up my sense of time, though. I keep thinking today is Monday and freaking out because I haven't started laundry yet!

Pacheco Patty said...

Oh the cute little bicycles! A belated happy 4th to you too;-)

Kayte said...

That looks absolutely delicious...and what a fun thing to do to make it red white and blue! I would never have thought of adding red berries, but really, how perfect! You are so clever.

Guru Uru said...

This buckle looks absolutely delicious :D
I love the patriotic pride!

Cheers
CCU