I didn’t take any pictures while we baked because a certain someone was eager to lick the bowl. Also, we’re barely unpacked from a 2,100 mile cross-country trip and it was a small miracle just to find the camera. This is just another classic summer fruit recipe. Take advantage of fresh, local produce and do something good with it. Personally, my favorite way to eat berries is right off the bush, but layered in cake batter and smothered in a crumbly topping isn’t bad, either.
There are a ga-zillion versions of blueberry buckle awaiting you on the internet. I’m not sure this one is much different, at all. It’s done in a spring form pan versus a cake pan, but that’s about it. It would also be easy to adapt for baking in individual ramekins. Eat it in the morning with coffee, or add freshly whipped cream or a little dollop of vanilla ice cream and call it dessert. Versatile, but classically summer! Enjoy!
- 1/4 c unsalted butter, softened
- 3/4 c granulated sugar
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk (I used 1%)
- 2 c blueberries, washed and de-stemmed
- 1/2 c sugar
- 1/2 c flour
- 1/2 tsp cinnamon
- 1/4 c unsalted butter, cut in to mixture cold
- Pre-heat oven to 375° F.
- Cream together butter and sugar. Add egg to mixture. Set aside.
- Sift together flour, baking powder and salt.
- Add to butter/sugar mixture alternately with milk, beginning and ending with milk.
- Add blueberries. Fold to combine.
- Place in prepared 9″ spring form pan, add topping, and bake for 35 minutes.
***Baker’s Notes: If you only have an 8 1/2″ pan, bake for an additional 10 – 15 minutes longer.
So….clearly I’m in the throes of some sort of fall spice preoccupation. But it’s fall. Fall doesn’t last that long around these parts, and neither does winter. And that means I have to strike while the iron is hot, or, in this case, cool and overcast. Which it had been for the last couple of days. Rain. Low clouds. More rain. Flooded washes. Fall’s full weight. And I’m loving every minute of it; the inspiration to bake on a cool, gray Friday afternoon.
This recipe is delicious. I opted to eliminate the pecans simply because I didn’t have any in my pantry and didn’t feel like going out for one item. The bread is warm and spicy and aromatic. It would make a wonderful addition to a breakfast or brunch buffet on Christmas morning. I know I didn’t care for the raisins in my previous recipe, but they worked beautifully in this one, giving an added burst of sweetness. This one comes highly recommended. Seethe Baker’s Notes, below, for further suggestions in prepping this lovely bread. Enjoy!
Java Spice Bread (recipe courtesy Grand Temptations: Recipes from the Junior League of Grand Rapids, Michigan)
- 1/2 c raisins
- 1 3/4 c + 1/2 tsp all-purpose flour, sifted
- 1/2 c + 2 Tbsp light brown sugar, packed
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 2 eggs, slightly beaten
- 3/4 c honey
- 1/8 c (= 2 Tbsp) unsalted butter, melted and cooled
- 1/2 c strong black coffee, cold
- 1/2 c pecans, chopped (optional)
- Combine the raisins with water to cover in a small microwaveable bowl. Microwave on High for 3 minutes; drain. Remove the raisins to a paper towel and let stand until cool. Place the raisins in a small bowl, sprinkle with 1/2 tsp flour and toss to coat.
- Pre-heat oven to 350°. Combine 1 3/4 cups flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg in a large bowl.
- Combine eggs, honey, butter, and coffee in a bowl and mix well. Fold in to dry ingredients and stir until just mixed. Stir in raisins and pecans (optional).
- Pour batter into greased and floured 9-inch loaf pan. Bake for 55 minutes.
- Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
- Store, wrapped in plastic wrap, at room temperature for up to 1 week. The loaves also freeze well.
***Baker’s Notes: Use really strong coffee. If your average daily brew tends to be on the mild side, brew an extra strong cup for this recipe to give your bread a nice coffee undertone. Also, the original recipe instructed to bake for 1 hour, cool in the pan for 15 minutes. That was way too long. I adapted to 55 minutes in the oven, but I think you might even want to check it at 50 minutes to ensure maximum moistness. This bread would make excellent hostess or teacher gifts. Bake in mini loaf pans and wrap in pretty Christmas cellophane bags. Re-calculate baking time for the mini loaves.