Martha Stewart, an icon in home baking, epitomizes culinary excellence.
With a keen eye for detail and unmatched expertise, she has set the standard for creating super tasty treats.
When it comes to blueberry buckles, Stewart’s approach stands out, offering a foolproof recipe that even kitchen newbies can master.
Whether you’re hosting a brunch, celebrating a milestone, or simply craving a comforting dessert, this Martha Stewart style is a delightful choice.
Follow along as we look at the nuances of her method, ensuring your creation is something that even Martha Stewart would be proud of.
Blueberry Buckle Ingredients And Equipment
There are two main components of a Martha Stewart-style blueberry buckle: the streusel (crumb top) and the cake.
For the streusel, you’ll need the following ingredients:
- 4 tablespoons unsalted butter, room temperature, plus more for pans
- 1 ½ cups all-purpose flour, plus more for pan
- ¼ cup packed light-brown sugar
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
And then for the cake, you will need:
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for the pan
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 5 cups wild or cultivated blueberries
The fresher you can get your ingredients, the better the overall taste of your blueberry buckle will end up.
That said, if you can’t get fresh ingredients, frozen or long-life produce will work well instead.
As for equipment, Mather’s recipe calls for the following:
- A medium bowl
- A pastry blender or fork
- A whisk
- 10-inch springform pan
- Electric mixer with a paddle attachment
- Wire rack (for cooling)
How To Make Martha Stewart’s Blueberry Buckle
If you’re ready to start making your Martha Stewart-style blueberry buckle, you can use the following instructions. Follow this link to find Martha Stewart’s original recipe.
In a bowl, mix cinnamon, salt, brown sugar, and flour. Use a pastry blender or fork to cut in the butter until you get fine, sand-like crumbs.
Squeeze most of the moisture out with your hands to make large clumps, then keep your mixture in the fridge in a sealed container for up to 3 days until you’re ready to use it.
Preheat the oven to 350 degrees. Grease a 10-inch springform pan and dust it with flour, tapping it upside down to remove any extra flour.
In a bowl, whisk your flour, baking powder, and salt together. Then in another bowl, and using an electric mixture with a paddle attachment, beat the butter and granulated sugar until pale and fluffy (this usually takes about 3 minutes).
After this, reduce the speed of the mixer, then add your egg and vanilla. Next, add your flour mixture in two parts, alternating with milk, starting and ending with the flour. Once everything is completely combined, you can stir in your berries.
Pour your cake batter into the pan and sprinkle the streusel on top.
You will need to bake the buckle for about 60 minutes or until a cake tester comes out clean. Let it cool for 10 minutes on a wire rack, then run a knife around the pan’s edge to loosen the cake.
Once you’ve removed the sides from your cake, you’ll need to wait 15 minutes before serving.
Other Relevant Martha Stewart Recipes
If you want to go into more detail for each aspect of the blueberry buckle, you can find Martha Stewart’s original recipes right here:
For a no nonsense look at how to make a delicious streusel that you can add to your repertoire so you can elevate future baking endeavors, check out Martha’s simple streusel recipe by clicking the link above.
The base of the Martha Stewart-style blueberry buckle is a basic yellow cake, just with added blueberries. For this, you’ll want to master Martha’s classic yellow cake recipe so that you can whip it up in a flash. Just don’t forget your fresh fruit before you bake it.
Blueberry Buckle Variations And Customizations
You can give your Martha Stewart-style blueberry buckle your own personal touch by exploring different variations and customizations. Martha always encourages creativity in the kitchen, so don’t hesitate to experiment.
Swap all-purpose flour for whole wheat or almond flour to add a nutty dimension to your buckle. Simply adjust the quantity as needed for a texture that suits your taste.
Martha’s recipe uses granulated sugar, but feel free to explore alternatives like brown sugar or even coconut sugar for a distinct sweetness. Be mindful of quantities though, making changes if needed in order to maintain the desired balance.
While blueberries are the star, you can always experiment with what’s in season or available near you. Raspberries or blackberries make fantastic substitutions, or why not try a mix of all of them for a medley of flavors?
Just ensure that they’re coated in flour before adding them to the batter.
Spice It Up
Martha Stewart loves the warmth of cinnamon for this recipe, but you could customize the flavors in your buckle by adding spices like nutmeg or cardamom.
Just remember, Martha Stewart’s style is not about rigid rules but about celebrating the joy of cooking. So get inspired, have fun, and make this blueberry buckle your own!
Storage And Preservation
Once you’ve made your delicious Martha Stewart blueberry buckle, you’ll want to ensure it stays fresh! To store any leftovers, simply cover the remaining cake with plastic wrap or transfer it to an airtight container.
Place it in the refrigerator, and it should stay good for up to five days. This will help it maintain its moistness and prevent it from drying out.
If you’re planning for the long term, you can freeze your blueberry buckle.
First, cut the cake into individual portions, wrap them tightly in plastic wrap, and then place them in a freeze-safe bag. Label the bag with the date for easy reference.
When the craving for a slice hits, thaw the frozen portion in the refrigerator overnight. You can also gently warm it in the microwave for a quick treat.
Freezing allows you to enjoy Martha’s blueberry buckle at your convenience without compromising its delightful texture and flavor.
By following these storage tips, you’ll be able to savor Martha Stewart’s blueberry buckle over an extended period, ensuring every bite is as delightful as the first.
Blueberry Buckle Nutritional Information
For those mindful of their dietary choices, it’s valuable to consider the nutritional aspects of Martha Stewart’s blueberry buckle.
As this delightful treat may lean towards the indulgent side, moderation is key to savoring its homemade goodness without spoiling any diets you might be following.
In a typical serving of Martha’s blueberry buckle, you can expect a balance of carbohydrates from the flour and sugars, providing a satisfying energy boost.
The inclusion of blueberries adds a touch of natural sweetness and a dose of antioxidants, contributing to potential health benefits.
However, it’s essential to be aware of the butter and sugar content in the streusel and cake, as these can contribute to the overall calorie count.
To make a slightly lighter version, consider experimenting with ingredient substitutions, like using whole wheat flour or reducing the sugar content.
Remember, enjoying Martha Stewart’s blueberry buckle is not just about the numbers but also the joy it brings to your taste buds.
As with any treat, it’s all about balance, and savoring this delicious buckle in moderation can be a delightful part of a well-rounded approach to enjoying food.
Crafting a blueberry buckle just like Martha Stewart is a delightful journey into the world of baking excellence. Martha’s recipe infused simplicity with elegance, resulting in a dessert that’s both comforting and sophisticated.
As your kitchen fills with the sweet aroma of blueberries and cinnamon, remember the joy of creating a treat that mirrors Martha’s commitment to quality.
Share this delectable blueberry buckle with loved ones and relish the satisfaction of making a classic recipe.
With Martha’s guidance, baking becomes not just a task but a joyful experience, creating memories one delicious bite at a time.
The term u0022buckleu0022 in blueberry buckle refers to the cake’s rustic appearance. As the batter bakes, it rises around the blueberries, causing them to sink and creating a buckled or uneven surface. This characteristic of u0022bucklingu0022 gives the dessert its name.
Coating blueberries with flour before folding them into the batter serves two purposes.
First, it helps prevent the blueberries from sinking to the bottom of the cake during baking. The flour coating provides a bit of u0022grip,u0022 helping the berries stay suspended throughout the batter for a more even distribution.
Second, it helps absorb excess moisture from the blueberries, preventing them from releasing too much liquid into the batter, which could affect the cake’s texture and consistency.
How To Make A Blueberry Buckle Martha Stewart StyleCourse: Other Recipes
4 tablespoons unsalted butter
1 ½ cups all-purpose flour
¼ cup packed light-brown sugar
¼ teaspoon kosher salt
¾ cup granulated sugar
½ cup (1 stick) unsalted butter
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup milk
5 cups wild or cultivated blueberries
- Mix cinnamon, salt, brown sugar, and flour. Cut in the butter until you get fine, sand-like crumbs. Squeeze moisture out with your hands to make large clumps.
- Preheat the oven to 350 degrees. Grease a 10-inch springform pan and dust with flour.
Whisk your flour, baking powder, and salt. In another bowl, beat the butter and granulated sugar until pale and fluffy).
- Add your egg and vanilla. Next, add your flour mixture in two parts, alternating with milk, starting and ending with the flour. Once everything is completely combined, you can stir in your berries.
- Pour your cake batter into the pan and sprinkle the streusel on top. You will need to bake the buckle for about 60 minutes or until a cake tester comes out clean. Let it cool for 10 minutes on a wire rack, then run a knife around the pan’s edge to loosen the cake.