Tangy and sweet, this soft blueberry buckle is a great choice for breakfast or dessert! It’s a buttery, moist cake with juicy blueberries in every bite!
If you’ve never had a buckle before, prepare to be amazed! It’s essentially a coffee cake but filled with fruit. Once it’s baked, the fruit pieces create a bumpy or “buckled” appearance, hence the name! It’s softer than coffee cake but more cake-like than a cobbler. It’s a must-try for sure! Each bite is a moist, buttery, berry-filled heaven. The crumbly streusel on top is the perfect finishing touch and makes this treat absolutely irresistible. I always find myself going back for another piece… or 5.
Not only is this blueberry buckle beyond delicious, but it’s also easy to make, too! It uses simple baking ingredients, and you can even switch in different fruits! See my tips below for more yummy variations! Honestly, though, this blueberry buckle has been the star of breakfast at my house. It seems my family can’t get enough of the fluffy texture and juicy blueberries! And if you’re looking for more ways to utilize this amazing berry, find my full list of desserts here. Let’s get baking!
Ingredients for Blueberry Buckle
You bring the fresh blueberries, and your pantry has the rest of the ingredients ready to go! This recipe is something I can throw together easily since I always have these ingredients on hand! It’s the perfect treat to make in a pinch when you’re craving something sweet. Measurements for each ingredient can be found in the recipe card below!
Cake Base
Flour: I always use all-purpose flour here, it’s given my buckle a nice and fluffy texture each time! If you want a finer crumb, you can use cake flour instead.
Baking Powder: A must for getting that perfect airy texture!
Salt: Used to amplify overall flavor.
Granulated Sugar: White sugar will give your cake its perfect sweetness.
Butter: The fat content in butter helps to add moisture to the buckle. Butter gives your cake a rich flavor, too.
Egg: Needed to bind everything together!
Milk: Added for moisture and to make your batter smooth.
Fresh Blueberries: Always use fresh blueberries for your buckle, not frozen. Frozen blueberries have a higher liquid content and will make your buckle mushy when baked. Use frozen blueberries for these hand pies instead!
Crumb Topping
Flour: All-purpose flour works great for streusel topping.
Granulated Sugar: White sugar gives your crumb topping a sweet foundation.
Brown Sugar: On top of white sugar, I add brown sugar for a deeper, more caramelized flavor.
Salt: Add to make everything taste better!
Ground Cinnamon: Nothing brings a pastry together like a pinch of warm spice!
Unsalted Butter: For richness and flaky goodness.
How to Make a Blueberry Buckle
Making bakery-worthy coffee cakes isn’t hard at all! With just a few steps of mixing and layering, you’ll have this tasty old-fashioned dessert warm and ready to be devoured. I’m sure it will be a hit with you and yours!
Prepare Topping: Start by preparing the crumb topping so it can chill in the fridge while the batter is prepared. In a medium bowl, combine the flour, sugar, brown sugar, salt and cinnamon. Dice the cold butter into small cubes and add to the flour and sugar mixture. Use a fork or pastry cutter to cut in the butter until crumbly. Set in the fridge until needed.
Preheat Oven, Prep Pan: Next, preheat the oven to 375°F. Spray an 8×8 baking pan with pan spray and set aside.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder and salt.
Mix Wet Ingredients, Combine: In a large bowl, beat together the sugar and butter until creamy. Add the egg and mix until well combined. Add in the flour mixture and milk alternating, starting with the flour. Once the flour and milk are fully incorporated into the batter, gently fold in the blueberries until just barely evenly distributed.
Layer and Bake: Next, pour the batter into the prepared pan and top evenly with the chilled crumb topping. Bake for 30-35 minutes, until a toothpick comes out clean from the center. Let cool before serving.
Blueberry Buckle Tips and Tricks
If you’re a blueberry lover, this is the ultimate dessert for you! Juicy, buttery, and so easy to make, don’t be surprised if this becomes one of your new favorite recipes! Here are a few tips and variations to make the best blueberry buckle around.
Mix Gently: When mixing your batter and adding blueberries, be sure to use a gentle hand. You don’t want to smash your berries!
Don’t Overmix: Overmixing your batter can cause gluten to develop. This will make your buckle dense and rubbery, the exact opposite of what we want!
Use Cold Butter: The secret to making the flakiest streusel topping? Use cold butter! Lower temperatures = flakier result.
Switching Fruits: You can easily swap out blueberries for other berries like blackberries or raspberries. It also tastes great with chopped strawberries, peaches, or cherries! You can even mix and match to create the fruity cake of your dreams.
Add Lemon: To balance the sweetness of the cake a little, sometimes I’ll add a hint of lemon zest to the batter. After all, nothing complements the rich flavor of blueberry as well as some tart lemon! Layer in dollops of lemon curd for even more bright flavor.
Storing Leftover Buckle
Your blueberry buckle is best served fresh for that light and fluffy texture. It can, however, be stored for 3-4 days in an airtight container at room temperature. The sooner you consume it, the better it will taste!
More Blueberry Desserts
Can’t get enough of this antioxidant-packed berry? Here are a few more of my favorite blueberry desserts, ready to win your heart with their rich, juicy flavor! From cakes to cookies, there’s a recipe for you no matter what kind of dessert you’re craving. The perfectly sweet and tart flavor of blueberry enhances them all!
Tangy and sweet, this soft blueberry buckle is a great choice for breakfast or dessert! It's a buttery, moist cake with juicy blueberries in every bite!
Course Breakfast, Dessert
Cuisine American
Keyword blueberry buckle
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Servings 9Servings
Calories 345kcal
Author Alyssa Rivers
Ingredients
Cake
1 and 2/3Cupflour
2teaspoonsbaking powder
½teaspoonsalt
¾cupgranulated sugar
¼cupbutter
1largeegg
½cupmilk
1 ¾cupfresh blueberries
Crumb Topping
1/3CupFlour
¼cupgranulated sugar
¼cupbrown sugar
¼teaspoonsalt
½teaspoonground cinnamon
5tablespoonsunsalted buttercold
Instructions
Start by preparing the crumb topping so it can chill in the fridge while the batter is prepared.
In a medium bowl combine the flour, sugar, brown sugar, salt, and cinnamon. Dice the cold butter into small cubes and add to the flour and sugar mixture. Use a fork or pastry cutter to cut in the butter until crumbly. Set in the fridge until needed.
Preheat the oven to 375°. Spray an 8×8 baking pan with pan spray and set aside.
In a medium bowl whisk together the flour, baking powder, and salt.
In a large bowl beat together the sugar and butter until creamy. Add the egg and mix until well combined. Add in the flour mixture and milk alternating, starting with the flour. Once the flour and milk are fully incorporated into the batter, gently fold in the blueberries until just barely evenly distributed.
Pour the batter into the prepared pan and top evenly with the chilled crumb topping. Bake for 30-35 minutes, until a toothpick, comes out clean from the center. Let cool before serving.
A southern classic, this shrimp boil recipe includes corn, potatoes, sausage, and shrimp boiled together in one pot and packed full of delicious flavor! It’s a tried and true favorite that you don’t want to miss!
I can’t seem to get enough of southern food around here! If you love it as much as I do, then you need to try these hush puppies, this gumbo, and this perfectly crisp chicken fried steak!
What IS a Shrimp Boil?
Oh boy! If you haven’t cooked up a shrimp boil before then, you are in for some mind-blowing food! A shrimp boil is when you take some sausage, corn, potatoes, and ultimately shrimp and boil them all together in a large pot. It creates a divine flavor! Plus, because all ingredients are cooked together, they are packed to the brim with delicious seasoning. Old bay seasoning is the star of the show! It enhances all of the flavors of the ingredients. Then, you add in some freshly squeezed lemon wedges to top it off! That brings a bright flavor to the dish.
If you have ever seen how a shrimp boil is eaten, then you know you are in for some FUN! After it’s cooked, you typically will place all of the food straight onto a table lined with a paper tablecloth. Yep, you read that right! You put it all straight onto the table! Everyone eats right from the middle, and it’s an experience! This dinner is southern cooking at its finest. It makes a great family dinner and is easy because you don’t have to make any extra sides! You need to make sure to keep this recipe on hand and cook it more than once this year.
What Ingredients to Put in a Shrimp Boil
Now that you know what a shrimp boil is, you need to know what to put in it! You will be blown away once you put all of these ingredients together! They taste SO good and create such a delicious and hearty meal! See the recipe card at the bottom of the post for exact measurements.
Water: This is the base to boil everything in.
Lemon: The lemon brings a fresh, bright flavor to the dish.
Garlic Cloves: You will want to leave these whole to get the most flavor out of them! Just peel and smash them before popping them in with the rest of the ingredients.
Onion: The pieces of the onion need to be large so that you get lots of flavor. So just go ahead and quarter the onions.
Old Bay Seasoning: This classic seasoning is perfect for a shrimp boil!
Red potatoes: Cut these up into quarters and leave the skin on. No need to peel them!
Salt: The salt will enhance all of the flavors in this recipe.
Fresh Corn on the Cob: You can find pre-cut and already husked corn at your local grocery store if you want to make this easier on yourself.
Andouille Sausage: This heatry meat adds in some great flavor.
Shrimp: Make sure that you get shrimp that is peeled and deveined. To make it look nice then leave the tails on!
Butter: Unsalted butter works great in this recipe.
Fresh Parsley: This will be used as a garnish on top.
How to Make a Shrimp Boil
Now comes the fun part! You get to put this all together and create a hearty and delicious meal that the entire family is going to love! It’s that good! Once you cook this, you will see why the south has such a good reputation for their food!
Boil: Fill a large stock pot with 6 quarts of water. Add the squeezed lemon wedges, garlic cloves, quartered onion, and Old Bay Seasoning to the water. Stir to combine and bring to a boil over medium high heat.
Add salt and cook potatoes: Add the potatoes and salt, and allow to cook for about 10-15 minutes until the potatoes are start to be tender.
Cook in the corn and sausage: Add the corn and sausage pieces. Cook covered for 5 minutes.
Add the shrimp: Add the shrimp to the pot. Cover and cook until the shrimp start to turn opaque, 2 to 3 minutes.
Drain and transfer: Using a slotted spoon to drain the water, transfer the shrimp, sausage, and vegetables to a large bowl. Save some of the cooking broth for the next step. Remove the boiled lemons and garlic cloves, and use fresh lemon for serving.
Melt the butter in broth: Place ¼ cup butter to a small bowl. Pour in 1 cup of the seasoned cooking broth to the bowl. Stir until the butter is melted.
Pour, toss and coat: Pour the butter liquid over the bowl of shrimp, sausage, and vegetables. Gently toss to coat.
Transfer to table: Transfer the shrimp and vegetables to a platter, or traditionally on a dining table lined with plastic tablecloths or newspaper. Serve with fresh lemon wedges, chopped parsley, and hot sauce, if desired.
Variations
A shrimp boil is a casual dish, so adding your other favorite things to it is totally welcome! Here are a couple of ideas that you can try to change things up!
Add more seafood: If you are a seasfood lover and more is calling your name then add some to this dish! Try adding in some crab, lobster, clams or scallops for some delicious added flavor and texture!
Sausage: You can use any type of sausage in this recipe. I like to use andouille aausage in this recipe because of the unique flavor that it brings to the dish but you can use Cajun sausage for a different flavor and some added spice!
Add more veggies: You don’t have to stop at the potatoes and onions! Add in some mushroom, asparagus and bell peppers to this shrimp boil!
What to Serve with a Shrimp Boil
Because this recipe has SO many things in it then side dishes aren’t necessary! But if you are really wanting to go big then for sure add some to the table! Southern cooking is all about variety so this is a great way to add to the meal!
If you are lucky enough to have leftovers from this shrimp boil, then you are going to have the best meal the next day! Here are a few tips on safely storing this meal to eat later.
In the refrigerator: Once your shhrimp boil has cooled then place all of it in an airtight container in your fridge. It will last for 3-4 days.
How toReheat: You can place the ingredients in the microwave and cook it for 30 second increments until the ingredients are warmed through. Enjoy!
More Delicious Shrimp Recipes to Try
Shrimp is so versatile and there are so many different ways to season it and cook it! This makes it so hard to know which recipes to try first. I have saved you the time and energy and rounded up my most popular shrimp recipes for you to start with! These tried and true recipes are simple to make and great for the entire family!
A southern classic, this shrimp boil recipe includes corn, potatoes, sausage, and shrimp boiled together in one pot and packed full of delicious flavor! It's a tried and true favorite that you don't want to miss!
Course Dinner, main dish
Cuisine American
Keyword seafood, shrimp boil
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
Servings 6people
Calories 527kcal
Author Alyssa Rivers
Equipment
Large stock pot
Ingredients
6quartswater
1wholelemon, cut into wedges
8clovesgarlic, peeled and smashed (leave whole)
1largeyellow onion, quartered
1/2cupOld Bay Seasoning
1poundmedium red potatoes, quartered(leave the skin on)
3teaspoonsalt
4earsfresh corn, husked, cut into 3 inch pieces
14 ouncesAndouille sausage, cut into 1 inch pieces
1 1/2poundsshrimp, peeled and deveined(leave the tail on for a pretty look)
1/4cupbutter, melted
2Tablespoonfresh parsley, minced
1wholelemon, sliced for serving
Instructions
Fill a large stockpot with 6 quarts of water. Add the squeezed lemon wedges, garlic cloves, quartered onion, and Old Bay Seasoning to the water. Stir to combine and bring to a boil over medium-high heat.
Add the potatoes and salt, and allow to cook for about 10-15 minutes until the potatoes are starting to be tender.
Add the corn and sausage pieces. Cook covered for 5 minutes.
Add the shrimp to the pot. Cover and cook until the shrimp start to turn opaque, 2 to 3 minutes.
Using a slotted spoon to drain the water, transfer the shrimp, sausage, and vegetables to a large bowl. Save some of the cooking broth for the next step. Remove the boiled lemons and garlic cloves, and use fresh lemon for serving.
Place ¼ cup butter in a small bowl. Pour in 1 cup of the seasoned cooking broth in the bowl. Stir until the butter is melted.
Pour the butter liquid over the bowl of shrimp, sausage, and vegetables. Gently toss to coat.
Transfer the shrimp and vegetables to a platter, or traditionally on a dining table lined with plastic tablecloths or newspaper. Serve with fresh lemon wedges, chopped parsley, and hot sauce, if desired.
Notes
You can find ears of corn already cut in the freezer section.
Smooth, creamy, and moist, this chocolate mousse cake is to die for! Your guests are going to go crazy over this delectable dessert. I bet they won’t be able to stop at one slice!
Chocolate desserts are a hit at every party and get-together! Try out this pie, these oreo balls, or this unique and delicious chocolate lasagna. They are all perfect desserts for any guest!
Triple Layered Chocolate Mousse Cake
If you are looking for the perfect cake, then look no further! This chocolate cake has a layer of chocolate mousse in the middle that is silky smooth and packed with delicious chocolate flavoring. In fact, the chocolate flavoring is taken up a notch when you use warm coffee to mix into this recipe. The coffee enhances the chocolate flavor (don’t worry, your cake won’t taste like coffee at all!), and it makes this so rich and flavorful.
Not only does this cake taste delicious, but it looks absolutely stunning! Topped with fresh raspberries, this cake is definitely going to impress all of your friends and family. You know when you go to a party, and there is that one dish that people can’t stop talking about? That will be this cake! You will be passing the recipe out all night long. It’s that good!
Ingredients to Make Chocolate Mousse Cake
Even though this list of ingredients is on the long end, don’t let that discourage you! Anyone can make this cake. Once you try it, you won’t regret it! See the recipe card at the bottom of the post for exact measurements.
Chocolate Mousse Filling
Granulated Sugar: You want your filling to be sweet and this is where you will get that flavor.
Egg Yolks: These bring the filling together and help creat a smooth texture.
Coffee: The coffee really brings out the chocolate flavor.
Semi-Sweet Chocolate: Chop this up into fine pieces so that it mixes in better.
Butter: I used unsalted butter in this filling recipe.
Whipping cream: This will bring in that light and airy texture.
Chocolate Cake
Vegetable Oil: You can use butter but it will change the texture so use vegetable if you have it avaialable.
Warm coffee: This enhances the flavor of chocolate. But if you would rather, buttermilk or warm water works too!
Eggs: This will bind the batter together.
Vanilla: Enhances all of the sweet flavors.
Flour: This creates a base to mix all of the ingredients together.
Sugar: This balances out the cocoa powder making the overall taste sweet.
Unsweetened cocoa powder: Make sure you do NOT use Dutch process.
Baking soda: This makes the cake rise and become fluffy!
Salt: Enchances all of the ingredient flavors!
Whipped Ganache
Semi-Sweet Chocolate: Get some good quality chocolate to make this enhance the taste of the cake.
Heavy Cream: This will give the ganache that smooth consistency.
Fresh Raspberries: These are optional but you can use these on top for a garnish
How to Make Chocolate Mousse Cake
This chocolate mousse cake only takes about an hour and a half to make from start to finish. And that includes baking time! It’s worth every second, and you will be licking your plate clean when you are done!
Chocolate Mousse Filling
Combine ingredients in a double boiler and whisk: In a double boiler, or in a metal bowl over a simmering pot of water, combine the egg yolks, sugar, and coffee. Be sure to keep the water at just a simmer. Whisk the egg mixture constantly until thickened and the sugar has all dissolved, about 7-10 minutes. On a thermometer it should reach 160°. Remove from the heat and set aside.
Melt choclate and mix with egg: Melt the chocolate and butter in the microwave in 20 second intervals until fully melted. Add the chocolate into the egg mixture and whisk until smooth. Set aside to cool to room temperature.
Whip the heavy cream, cover and refrigerate: When the chocolate is almost cooled, whip the heavy cream until stiff peaks form. Fold ⅓ of the whipped cream into the chocolate mixture and then fold the chocolate mixture into the remaining whipped cream. Cover and place in the fridge to set while the choclate mousse cake is being baked and cooling.
Baking the Cake
Preheat and prep pans: Preheat the oven to 325°. Spray two 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
Whisk: In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
Sift and combine: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
Fill pans, bake and cool: Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
Whipped Ganache
Heat cream and combine: While the cakes are cooling, prepare the whipped ganache. Place the chocolate in the bowl of a mixer. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream.
Cool and whip: Let the ganache cool to room temperature, or chill in the fridge for about 20 minutes. Using the mixer and the whisk attachment, whip the cooled ganache on high speed for about 3-4 minutes, until light in color and thick and fluffy.
Fill cake: Fill the cake with the chocolate mousse and frost the outside with the whipped ganache. Garnish with fresh raspberries.
Tips For Baking an AMAZING Chocolate Mousse Cake
This chocolate mousse cake takes any chocolate cake to the next level! With all of the layers, the moist cake, and the smooth filling, you will never go back to any other cake again!
Chill the cream: To help the whipped cream whip up faster, plan ahead and place the bowl and whisk in the freezer for at least fifteen minutes. Make sure your cream is well chilled as well!
Vegetable oil: Using vegetable oil instead of butter in this recipe will keep the cake very moist. If you would like to substitute the oil for butter you totally can! Just know that it will change the texture.
Coffee: When using coffee in this cake, don't worry, there won't be any coffee flavor! The coffee enhances the flavor of the chocolate and makes for a deeper, richer flavor. If you don't want to use it then you can substitute it for buttermilk or even hot water!
Choose the right cocoa powder: DON’T USE DUTCH PROCESS. Make sure to use regular cocoa powder in order to activate the baking soda in the recipe. If you use Dutch process cocoa powder then the cake won't rise! That's because Dutch process cocoa powder has been alkalized and won't have the proper reaction with the baking soda.
How to Store Leftover Cake
This chocolate mousse cake makes fantastic leftovers! You will be able to enjoy anything that you have left for about a week.
In the Refrigerator: Frosted chocolate mousse cake can be stored in the fridge in an airtight container for up to 7 days.
More Classic Desserts to Try
Chocolate cake is a tried and true classic and the added layer of mousse in this cake really makes it stand out! If you are looking for some more delicious desserts to try that the whole family will enjoy then you’ve come to the right place. These other recipes are trie and true and everyone loves them!
Smooth, creamy, and moist, this chocolate mousse cake is to die for! Your guests are going to go crazy over this delectable dessert. I bet they won't be able to stop at one slice!
Course Dessert
Cuisine American
Keyword chocolate mousse cake
Prep Time 1hour
Cook Time 35minutes
Total Time 1hour35minutes
Servings 12Slices
Calories 344kcal
Author Alyssa Rivers
Ingredients
Chocolate Mousse Filling
2tablespoonsGranulated Sugar
1 Egg Yolks
2 tablespoonsCoffee
3OuncesQuality Semi-Sweet Chocolatefinely chopped
1 1/2TablespoonsUnsalted Butter
3/4cupWhipping Cream
Cake
¾CupsVegetable Oil
1 ¼CupWarm Coffe
2largeEgg
2 ¼teaspoonVanilla
2cupsAll-Purpose Flour
1 ½cupGranulated Sugar
¾cupUnsweetened Cocoa Powder(NOT Dutch Process)
2teaspoonsBaking Soda
1teaspoonSalt
Whipped Ganache
8ouncesQuality Semi-Sweet Chocolate
1cupHeavy Cream
Fresh Raspberries for Garnish(optional)
Instructions
Chocolate Mousse Filling
In a double boiler, or in a metal bowl over a simmering pot of water, combine the egg yolks, sugar, and coffee. Be sure to keep the water at just a simmer. Whisk the egg mixture constantly until thickened and the sugar has all dissolved about 7-10 minutes. On a thermometer, it should reach 160°. Remove from the heat and set aside.
Melt the chocolate and butter in the microwave in 20 second intervals until fully melted. Add the chocolate into the egg mixture and whisk until smooth. Set aside to cool to room temperature.
When the chocolate is almost cooled, whip the heavy cream until stiff peaks form. Fold ⅓ of the whipped cream into the chocolate mixture and then fold the chocolate mixture into the remaining whipped cream. Cover and place in the fridge to set while the cake is being caked and cooling.
Cake
Preheat the oven to 325°. Spray two 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
Whipped Ganache
While the cakes are cooling, prepare the whipped ganache. Place the chocolate in the bowl of a mixer. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream.
Let the ganache cool to room temperature, or chill in the fridge for about 20 minutes. Using the mixer and the whisk attachment, whip the cooled ganache on high speed for about 3-4 minutes, until light in color and thick and fluffy.
Fill the cake with the chocolate mousse and frost the outside with the whipped ganache. Garnish with fresh raspberries.
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