Triple Layer Blueberry Buckle

This luscious blueberry buckle has three layers -- a pastry crust, a cakey layer (surrounded by two layers of blueberries), and a streusel topping. Maybe it's a little bit time intensive, but this buckle won't disappoint. Try it with blueberries, raspberries, blackberries, or a combination of all three.

Triple Layer Blueberry Buckle
Adapted from a reader recipe request in Gourmet Magazine, July 2004

Crust:
3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
1/4 cup sugar
1/2 cup cold butter (or shortening) cut into bits
2 large egg yolks
2 T half & half

Streusel:
2 cups sugar
1 1/2 cups flour (either unbleached or whole wheat)
3 tsp cinnamon
1 tsp vanilla powder (optional)
1 cup cold (salted) butter, cut into bits

Filling:
2 cups unbleached all purpose flour
6 T sugar
1 T baking powder
pinch of salt
1/2 cup butter, softened
4 large egg yolks
1/2 cup buttermilk
2 tsp vanilla

6 cups fresh blueberries
Zest of one lemon

Crust:
Whisk together flour and sugar in a large bowl. Blend in butter or shortening with a pastry blender until the mixture forms pea-sized pieces. Beat together egg yolks and half & half; stir into flour mixture until well combined. Gently knead mixture with floured hands, just until a dough forms. Flatten dough into a round, wrap in plastic wrap, and chill for at least 1 hour.

Roll chilled dough between two sheets of waxed paper. Fit rolled dough into a deep (at least 3-inches high) baking dish (8x11 or 9x13), leaving top layer of waxed paper intact. Chill dough in pan (covered with waxed paper) for at least 30 minutes -- or up to 2 days.

Streusel:
Whisk together sugar, flour, cinnamon, and vanilla powder (if using) in a large bowl. Blend in butter with a pastry blender until the mixture forms pea-sized pieces. Chill until ready to use.

Filling:
Place oven rack in lower third of oven and preheat to 400ºF.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender until mixture forms pea-sized pieces. Beat together egg yolks, buttermilk, and vanilla with a fork and stir into flour mixture until well combined. Batter will be very thick.

Mix together blueberries and lemon zest.

Peel waxed paper from baking dish containing the crust. Arrange half of blueberry mixture over dough. Spread filling over top of blueberries. Top with remaining blueberries. Sprinkle with streusel topping. Bake for 30 minutes, then reduce heat to 350º and bake until top is golden, about 45 minutes.

Cool in pan on a rack for 15 minutes before serving.


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