Blueberry Buckle with Ginger and Cardamom

Name: Blueberry Buckle with Ginger and Cardamom
Yield: Serves 8 to 10 (Makes one 9-inch cake)
Ingredients: 1/2 cup, unbleached all-purpose flour (2 1/2 ounces/71 grams); 1/2 cup, packed light brown sugar (3 1/2 ounces/99 grams); 2 tablespoons, granulated sugar; 1/4 teaspoon, ground ginger; pinch, table salt; 4 tablespoons, unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces/213 grams); 1 1/2 teaspoons, baking powder; 10 tablespoons, unsalted butter, softened but still cool; 2/3 cup, granulated sugar (about 4 3/4 ounces/135 grams); 1/2 teaspoon, table salt; 1/2 teaspoon, grated lemon zest; 3 tablespoons, minced crystallized ginger; 1/4 teaspoon, ground cardamom; 1 1/2 teaspoons, vanilla extract; 2 , large eggs, room temperature; 4 cups, fresh blueberries (about 20 ounces/567 grams), picked over

Desserts or Baked Goods
Fruit
Fruit Desserts

Appears in Cook's Illustrated July/August 2005

How can a simple yellow cake batter support an entire quart of blueberries without turning heavy and soggy? Think cookie dough.

SERVES 8 to 10 (Makes one 9-inch cake)

TIME 2 hours, plus 1 hour cooling

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