Blueberry Buckle With Cinnamon -Bourbon Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is from a September 1986 issue of Bon Appetit in the Cooking Class section. Although the recipe calls for blueberries, I think it would be terrific with blackberries also! Ingredients:
2 pints fresh blueberries |
sugar |
1 cup unsalted butter, room temperature (2 sticks) |
1/3 cup sugar |
1 egg, beaten to blend |
2 cups all-purpose flour |
2 teaspoons baking soda |
1 cup buttermilk |
1 cup all-purpose flour |
1/2 cup sugar |
1/2 cup firmly packed dark brown sugar |
1/2 cup chopped toasted pecans |
1/2 cup unsalted butter, cut into small pieces (1 stick) |
1/2 teaspoon grated nutmeg |
1/4 teaspoon ground ginger |
1/2 cup unsalted butter (1 stick) |
2/3 cup sugar |
2 eggs |
1/2 teaspoon cinnamon |
1 tablespoon very hot water |
1/2 cup whipping cream |
1/2 cup bourbon |
Directions:
1. Combine berries with sugar to taste.
2. Preheat oven to 350 degrees.
3. Butter and flour 8-inch square baking dish.
4. Using electric mixer, cream 1 cup butter and 1/3 cup sugar until light and fluffy; beat in egg.
5. Sift together 2 cups flour and baking soda; stir dry ingredients and buttermilk alternately into creamed mixture.
6. Spread batter in prepared dish; cover with berries.
7. Mix next 7 ingredients until crumbly; sprinkle over berries.
8. Bake until top is browned and cake is firm, about 1 hour.
9. For Sauce:.
10. Melt butter in double boiler over gently simmering water.
11. Beat sugar,eggs and cinnamon in small bowl to blend.
12. Stir mixture into butter; add hot water and stir until mixture coats back of spoon, about 7 minutes.
13. Remove from over water; let cool to room temperature.
14. Stir cream and bourbon into sauce.
15. To serve, cut cake into squares, place on serving plate and spoon sauce over each.
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