WRITTEN ON May 22nd, 2009 BY Meredith AND STORED IN Baking

Three words. You. Must. Try. This dessert and/or coffee cake could not be more simple. You could literally put it together post-dinner drunk, or hungover at 7 a.m. for your early riser guests (and then go back to bed with your advil and water. Good luck with that). It’s a great way to use up the leftover buttermilk from the cole slaw, and the tang gives it a slight punch that brings to mind Mom’s blueberry pancakes, which made everything better. I know it’s a little early for blueberries around these parts, but since I’m doing “Summer BBQ Week,” I had to include them. If you’re a complete stickler about only buying local and seasonal (and, kudos to you if you are), tuck this one away until July. Just don’t forget about it. You’ll be doing your guests a huge disservice.

Buckle Up

Buckle Up

Buttermilk Blueberry Buckle
5 tbsp unsalted butter
1 cup all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup light brown sugar
¼ cup sugar
2/3 cup buttermilk
1 tsp vanilla
1 tsp lemon zest
1 pint blueberries, washed and picked for stems
Preheat oven to 375. Put butter in a square 8 inch baking dish and place in hot oven to melt butter. Allow butter to brown just a bit once it’s melted. Combine flour, baking powder, salt, and sugars until incorporated. Add buttermilk, vanilla and zest, stir to combine but do not over mix. Pour mix into pan with melted butter in it, do not mix. Pour blueberries directly on top, do not stir. Bake in oven for about 35-40 minutes.

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