Buckles are classic Southern cakes made with berries. The name comes from the crumbled up-looking topping that sits atop the cake. This one is dense with blueberries and laced with lime for a beautiful flavor match. The moist texture is a nice contrast to the crunchy topping.
TOPPING
1/4 cup unsalted butter, softened
1/2 cup sugar
1 tablespoon grated lime peel
1/8 teaspoon salt
6 tablespoons all-purpose flour
CAKE
1/2 cup whole milk, room temperature
2 tablespoons lime juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup sugar
1 egg, room temperature
3 (6-oz.) containers fresh blueberries (about 3 1/2 cups)
1. Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray.
2. Beat 1/4 cup butter in medium bowl at medium speed 30 seconds or until creamy. Beat in 1/2 cup sugar, lime peel and 1/8 teaspoon salt until blended. At low speed, beat in 6 tablespoons flour just until crumbly.
3. Whisk milk and lime juice in measuring cup. (Milk will thicken and curdle.) Whisk 2 cups flour, baking powder, 1/2 teaspoon salt and baking soda in medium bowl.
4. Beat 1/4 cup butter in another medium bowl at medium speed 30 seconds or until creamy. Beat in 3/4 cup sugar 1 minute or until fluffy. Beat in egg until well-blended. At low speed, beat in flour mixture in three parts alternately with milk mixture just until combined, beginning and ending with flour mixture. Gently fold in blueberries. Spread batter in pan; sprinkle with topping.
5. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean except for blueberry juice. Cool on wire rack 30 minutes to serve warm, or cool completely.
9 servings
PER SERVING: 370 calories, 12 g total fat (7 g saturated fat), 5 g protein, 62.5 g carbohydrate, 50 mg cholesterol, 295 mg sodium, 2.5 g fiber