Blueberry Buckle With Cinnamon -Bourbon Sauce

Submitted by Leslie in Texas

"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!"

 

• Ready In: 1hr 30mins
• Ingredients: 22
• Serves: 6-8

ingredients

• For Buckle

• 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

• Sauce

• 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.