Alton Brown's Blueberry Buckle

I saw a post that said this recipe was Alton Brown's best recipe ever. As a lover of superlatives, I had to try it. Everyone here raved about it! I might even try buying cake flour to try that with it next time! This time I used 1 3/4 cup all-purpose flour and 1/4 cornstarch mixed together as a substitute and it came out well.

Blueberry Buckle

From Alton Brown

FOR THE TOPPING

• 3 1/2 ounces sugar
• 1 1/2 ounces cake flour
• 1/2 teaspoon nutmeg (freshly grated)
• 4 tablespoons unsalted butter (cubed and chilled)

FOR THE CAKE

• 9 ounces cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 4 tablespoons unsalted butter (left at room temperature for 30 minutes (or until instant-read thermometer stuck into the middle reads about 60 degrees F))
• 5 1/4 ounces sugar
• 1 large egg
• 1/2 cup whole milk
• 15 ounces fresh blueberries

MAKE THE TOPPING

1. Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep “forking” until the mixture has a crumb-like texture. Set aside. (Note: If you have a pastry cutter, now’s the time to use it.)

MAKE THE CAKE

1. Heat the oven to 375 degrees F. Spray a 9-inch square GLASS baking dish with nonstick cooking spray and set aside.
2. Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
3. Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low (or “stir” on a Kitchenaid) and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
4. Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
5. Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.

Makes: 1 (9-inch) Cake