Strawberry Buckle with Lemon-Pistachio Streusel
Strawberry Buckle with Lemon-Pistachio Streusel
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  • cook: 0 hr
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  • Summary

    James is very proud to have a pastry department at Blue Bottle Coffee. He loves that making our own food gives us control over the customer's entire experience. He has made a big deal about not having what he calls a PBM (perfunctory bran muffin) on his shelves. Well, it turns out that many people really like to have a muffin for breakfast, and customers who came in expecting to find one in the pastry case were disappointed that we didn't have anything resembling a muffin. Knowing full well that "muffin" is a euphemism for "cake for breakfast," I decided not to hide it—I developed a buttery, fruit-based cake that we serve in an elegant paper cup. A buckle is a traditional American cake, essentially a coffee cake with fruit, usually blueberries. Legend has it that you're supposed to pile so much streusel on top of the cake that it buckles during baking, creating a ravine of fruit and streusel goodness through the center of the cake. I've never actually seen a buckle buckle, but when making this recipe at home, I like to bake it as one large cake, which increases the surface area (and, therefore, chances of buckling) and reassures James that it is a coffee cake, not a muffin.

    Ingredients

    • 6 tablespoons (3 oz / 85 g) cold unsalted butter
    • 1 cup (4.9 oz / 140 g) all-purpose flour
    • 1/2 cup (3.5 oz / 100 g) sugar
    • 3/4 teaspoon kosher salt
    • Finely grated zest of 1 lemon
    • 1/2 cup (2.7 oz / 76 g) unsalted shelled pistachios, coarsely chopped
    • 1 teaspoon baking powder
    • 11 tablespoons (5.5 oz / 156 g) unsalted butter, at room temperature
    • 3/4 cup (5.3 oz / 150 g) sugar
    • 2 eggs (3.5 oz / 100 g), at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup (4.7 oz / 133 g) strawberries, cut into bite-sized pieces

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 9
    • Amount Per Serving
    • Calories: 242 % Daily Value *
    • Total Fat: 11 g 17.56%
    • Saturated Fat: 5 g 26.19%
    • Trans Fat: 0 g %
    • Cholesterol: 20 mg 6.78%
    • Sodium: 265 mg 11.02%
    • Calcium: 20 mg 1.96%
    • Potassium: 98 mg 2.81%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.86%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 35 g %
    • Dietary Fiber: 2 g 6.69%
    • Sugar: 21 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 6.33%
    • Vitamin C 19.81%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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