Butter cake and blueberry cobbler fall in love in this romantic recipe. A simple sugar cookie streusel sends it over the top! Bake and serve straight from the pan with extra berries, whipped cream or a big, fat scoop of vanilla ice cream.
- For the sugar cookie topping:
- 3/4 cup all purpose flour (90 gm)
- 6 tablespoons sugar (80 gm)
- 6 tablespoons unsalted butter, diced (85 gm)
- 1 tsp lemon zest (optional) OR 1 tsp cinnamon
- For the “buckle” cake batter:
- 1 1/2 cups all purpose flour (195 gm)
- 1 1/2 teaspoons baking powder (7 gm)
- 3/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, room temp
- 3/4 cup sugar (150 gm)
- 2 large eggs, room temp
- 1 tablespoon lemon zest (2 –3 large lemons) OR 2 teaspoons cinnamon
- 1 teaspoon vanilla extract or 1/2 vanilla bean, scraped
- 1 1/2 cups raspberries, cherries or strawberries, sliced (225 gm)
- 2 cups blueberries (300 gm)
- cooking spray to grease pie pan
- coarse sugar (turbinado) to sprinkle on top (Optional)
- Preheat oven to 350 F and place oven rack in lower third of oven. Butter or spray either a 9 inch glass or metal pie pan or cake pan. ((You can use a springform pan if you want to lift cake out of pan, but it’s not necessary.)
- Make sugar cookie topping: In a medium bowl, mix together flour and sugar. Use a pastry blender or two knives to cut in butter until mixture has crumbles the size of peas. Add in lemon zest or cinnamon, cover with plastic wrap and freeze while you prepare cake batter.
- Make the red, white and blueberry batter: Mix dry ingredients: In a medium bowl sift together flour, baking powder and salt.
- Mix wet ingredients: Using an electric or handheld mixer, cream butter and sugar until light and airy, about 3 minutes.
- Add eggs, one at a time, scraping down sides of the bowl between each egg.
- Add in lemon zest and vanilla extract.
- Gradually add in flour mixture, one third at a time, until the last flour disappears. Stop mixer.
- Using a rubber spatula, carefully fold in MOST of the blueberries and raspberries (reserving 1/2 cup of each kind for the top of the cake) until evenly distributed. Batter will be very thick.
- Pour batter into pan and dot with remaining fruit. Gently push fruit down so that it is halfway into the batter.Use spatula to gently spread batter evenly across pan and smooth top.
- Add topping: Remove sugar cookie topping from freezer. Use your hands to squeeze together small clumps of dough and distribute crumbles evenly over top and around edges of pan.
- Bake until a toothpick inserted in center comes out clean and topping is lightly golden brown, 55 – 60 minutes.
- Remove cake from oven and sprinkle 2 teaspoons of raw sugar over the top, if desired. (Raw sugar adds a shiny golden texture to the just baked cake which gives it a nice “finished” look.) Place on a wire cooling rack. Turn a thin metal spatula or knife carefully around the edge of pan to loosen the sides and make cutting easier later. Cool 15 minutes – an hour.
- Slice into wedges and serve straight from the pan.
- Serve with extra berries, whipped cream or ice cream.
- Happy Fourth of July!
Adapted from Fresh Flavor Fast, Peach Buckle and wickedgoodkitchen.com