Alton Browns Blueberry Buckle Good Eats Recipes

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BLUEBERRY BUCKLE



Blueberry Buckle image

Provided by Alton Brown

Categories     dessert

Time 1h10m

Yield 1 (9-inch) cake

Number Of Ingredients 14

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

Steps:

  • For the cake: Preheat the oven to 375 degrees F.
  • Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
  • In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
  • For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

ALTON BROWN'S BLUEBERRY SODA FROM GOOD EATS (FOOD NETWORK)



Alton Brown's Blueberry Soda from Good Eats (Food Network) image

Make and share this Alton Brown's Blueberry Soda from Good Eats (Food Network) recipe from Food.com.

Provided by The College Cook

Categories     Punch Beverage

Time 17m

Yield 12 Drinks worth of Syrup, 6 serving(s)

Number Of Ingredients 5

20 ounces fresh blueberries, rinsed and drained
2 cups water
7 ounces sugar
1 lime, juiced
carbonated water

Steps:

  • Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes.
  • Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl.
  • Allow to cool for 15 minutes.
  • Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible.
  • Discard the skin and pulp.
  • Return the blueberry juice to the saucepan along with the sugar and lime juice.
  • Place over medium high heat and stir until the sugar has dissolved.
  • Bring to a boil and cook for 2 minutes.
  • Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
  • Before Serving: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)



Alton Brown's Blueberry Buckle (Good Eats) image

Make and share this Alton Brown's Blueberry Buckle (Good Eats) recipe from Food.com.

Provided by Snoozlepip

Categories     Breads

Time 1h25m

Yield 1 Coffee Cake, 16 serving(s)

Number Of Ingredients 13

9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh blueberries, approximately 3 cups (whole berries)
3 1/4 ounces sugar, approximately 1/2 cup
1 1/4 ounces cake flour, approximately 1/3 cup
1/2 teaspoon ground nutmeg, fresh is best
2 ounces unsalted butter, chilled and cubed

Steps:

  • Preheat oven to 375 degrees F.
  • FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
  • In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
  • FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
  • Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5

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