Martha has so many recipes from which to choose, but for this occasion, it seemed fitting to choose a recipe she learned from her mom, Big Martha, like this blueberry buckle cake. The sweet and fruity treat makes the perfect addition to your Mother’s Day brunch menu.
A buckle is a type of cake made with a mix-in, often berries or another fruit and often topped with a streusel or crumb topping. The name comes from the way the fruit and topping cause the cake to bend and buckle as it rises in the oven. Buckles have a soft, jammy, moist center that you don’t always get from a traditional cinnamon-spiced coffee cake. Martha and her mom's recipe is a major step up from your basic coffee cake, thanks to fresh berries and a crunchy, sweet streusel topping.
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What Makes Martha Stewart’s Blueberry Buckle So Special?
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How to Make Martha’s Blueberry Buckle
Start by whipping up the crumbly streusel topping. It’s made with just five ingredients: butter, flour, salt and brown and white sugars. Before you start cooking, make sure the butter is room temperature so you can easily work it into the flour and sugar with your hands until you have a crumbly mixture. You're looking for some larger pieces and some crumbs; it doesn’t have to be uniform. Keep your streusel in the fridge until you’re ready to bake the cake. This helps the butter firm up so it holds its shape in the oven.
Gently fold in the blueberries until the mixture is just combined. Be careful not to over-mix or you may end up with dense, tough cake and smashed berries.
If your mom is anything like Big Martha, who said, "blueberries are my favorite summer fruit," she's sure to love eating these streusel-topped, berry-packed slices on her special day.
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