If you’re going to make only one recipe with blueberries this season, make this one.
This recipe came from Cook’s Illustrated, and if you know anything about CI, you’ll know that they meticulously test their recipes. Since CI is an American magazine, I always worry about using flour from Canada. I bought a huge bag of unbleached flour at the Arva flour mill a couple months ago. ( as a side note, if you live in London and you like to bake, Id really recommend Arva flour mill, their prices are great and so is the quality).
Anyway, back to the buckle. First you make a simple crumb topping in a standing mixer. Butter, flour, cinnamon, brown sugar and a small amount of white sugar. Then you, cream butter and sugar, add eggs and vanilla and then flour, salt and baking powder. After all that is combined you fold in FOUR cups of blueberries. Seriously, this buckle is loaded with them. Sprinkle on the crumb topping and bake for 45 min(55 in a normal oven, mine is way too hot).
Robin isn’t a big fan of fruit desserts, but I really hope she tries this. It’s stupendous.