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Alton Brown's Blueberry Buckle
Ingredients
  • subheading: FOR THE TOPPING:
  • 3 ½ ounces sugar
  • 1 ½ ounces cake flour
  • ½ teaspoon nutmeg (freshly grated)
  • 4 tablespoons unsalted butter (cubed and chilled)
  • subheading: FOR THE CAKE:
  • 9 ounces cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 4 tablespoons unsalted butter (left at room temperature for 30 minutes (or until instant-read thermometer stuck into the middle reads about 60 degrees F))
  • 5 ¼ ounces sugar
  • 1 large egg
  • ½ cup whole milk
  • 15 ounces fresh blueberries
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