Blueberry Buckle

 This was served at my friend, Madeline's baby shower. It was SO good and she got me the recipe.

Blueberry Buckle

(Serves 12)

If you are using a glass baking dish instead of a metal pan, the buckle may take about 15 minutes less to bake.

For crust

1½  Cups all-purpose flour

  ¼    cup sugar

1 stick ( ½ cup) cold unsalted butter, cut into bits

2 large egg yolks

2 tablespoons heavy cream

For streusel topping

2 Cups sugar

1½ cups all-purpose flour

2 teaspoons cinnamon

2 sticks (1 cup) cold unsalted butter, cut into bits

For filling

2 cups all-purpose flour

6 tablespoons sugar

1 Tablespoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

4 large egg yolks

½  cups well shaken buttermilk

2 teaspoons vailla

5 cups fresh or frozen blueberries

Accompaniment: vanilla ice cream or whipped cream

Make crust:

Whisk together flour and sugar in a large bowl.  Blend in butter with your fingertips or a pastry blender until mixture resembles course meal with some roughly pea-size butter lumps. 

Beat together yolks and cream with a fork and stir into flour mixture until combined well,

Gently knead mixture in bowl with floured hands just until a dough forms.  Flatten dough into a 6 inch disk and chill, wrapped tightly in plastic wrap, at least 1 hour.

Unwrap dough and roll out between 2 sheets of wax paper into a 16X12 inch rectangle.  Remove top sheet of wax paper and invert dough onto bottom and 1½ inches up side of a 9X13 pan.  Chill dough, its surface still covered by wax paper, for 30 minutes. (I just press the dough into the bottom and sides of the pan- I don’t use wax paper or roll out- it turns out the same -Aw) 

Make streusel topping:

Whisk together sugar, flour, and cinnamon in a large bowl.  Blend in butter with your fingertips or pastry blender until mixture resembles course meal with some roughly pea-size butter lumps, then chill until ready to use.

Make Filling:

Put oven rack in lower third of oven and preheat oven to 400 degrees.

Whisk together flour, sugar, baking powder, and salt in a large bowl.  Blend in butter with your fingertips or pastry blender until mixture resembles course meal with some roughly pea-size butter lumps.  Beat together yolks, buttermilk, and vanilla with a fork and stir into flour mixture until combined well (batter will be very thick).  

Peel off and discard wax paper from crust dough in baking pan and arrange half of blueberries over dough in 1 layer. Spread batter as evenly as possible on top of blueberries.  Then, top with remaining blueberries.

Sprinkle with streusel topping and bake 30 minutes, then reduce heat to 350 degrees and bake until top is golden, 45 minutes to 1 hour more.  Cool in pan on rack 15 minutes.  Cut into squares and serve warm or at room temperature.

A little whip cream or ice cream is great on top.

Dough for crust can be rolled out and fit into pan 2 days ahead of time and chilled, wrapped in plastic wrap.  Streusel topping can be made 1 week ahead of time and chilled in an airtight container.