Buckle is just about the weirdest word I've ever heard, and if you've been saying for the past minute (as instructed), you'll think so too, I'm sure. Yes, any word (including your own name) repeated will start to sound weird, but I still think that buckle takes the cake (pun intended).
What's even weirder is that buckle can be the name of a delicious cake with a crumble topping or it can be a fastener for your belt. I don't understand how these things happen. Apparently, because the tops of these coffee cakes, bend, fold, or buckle, they got the name. Don't overthink it, just eat it - it's better that way.
BLUEBERRY PEAR BUCKLE
For the Crumble Topping:
1/4 c. sugar
1/3 c. light brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/3 flour
8 Tbsp. cold butter, cubed
For the Cake:
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, room temperature
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. lemon zest
2/3 c. sour cream
1 c. fresh blueberries
1 c. (about 1) pear, peeled and chopped
powdered sugar, for topping
1. Butter a 9x9" pan. Line with parchment paper and butter the parchment paper. Set aside.
2. For the crumble topping (make first): blend together sugar, brown sugar, cinnamon, nutmeg, and flour. Cut in butter until crumbles are the size of peas. Cover and place in the freezer while you prepare the cake batter.
3. Sift together dry ingredients. Set aside.
4. Cream butter and sugar for 5-7 minutes, until light and fluffy. Add eggs one at a time. Add vanilla, lemon zest, and sour cream.
5. Add dry ingredients to the butter mixture.
6. Fold in blueberries and pear.
7. Spread batter into prepared pan. Sprinkle crumble topping over the top.
8. Bake at 350˚ for 40-50 minutes or until the top is golden brown (it took a little longer for me...more like 1 hour).
9. While cake is still hot, sprinkle with powdered sugar. Serve warm or at room temperature. (This cake will last for 2-3 days, but it is best fresh out of the oven.)
1/4 c. sugar
1/3 c. light brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/3 flour
8 Tbsp. cold butter, cubed
For the Cake:
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, room temperature
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. lemon zest
2/3 c. sour cream
1 c. fresh blueberries
1 c. (about 1) pear, peeled and chopped
powdered sugar, for topping
1. Butter a 9x9" pan. Line with parchment paper and butter the parchment paper. Set aside.
2. For the crumble topping (make first): blend together sugar, brown sugar, cinnamon, nutmeg, and flour. Cut in butter until crumbles are the size of peas. Cover and place in the freezer while you prepare the cake batter.
3. Sift together dry ingredients. Set aside.
4. Cream butter and sugar for 5-7 minutes, until light and fluffy. Add eggs one at a time. Add vanilla, lemon zest, and sour cream.
5. Add dry ingredients to the butter mixture.
6. Fold in blueberries and pear.
7. Spread batter into prepared pan. Sprinkle crumble topping over the top.
8. Bake at 350˚ for 40-50 minutes or until the top is golden brown (it took a little longer for me...more like 1 hour).
9. While cake is still hot, sprinkle with powdered sugar. Serve warm or at room temperature. (This cake will last for 2-3 days, but it is best fresh out of the oven.)
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