Blueberry Buckle

July 22, 2017

 

Blueberry Buckle is a summer favorite of mine and very traditional to New England - so it is a wonderful taste of home.  

BLUEBERRY BUCKLE

8-10 servings

 

CAKE

2 cups (240 g) Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 cup (57 g) Unsalted Butter

3/4 cup (150 g) Sugar

1 Egg

1 teaspoon Vanilla

1/2 cup (4 oz) Milk

~2 cup (250-300 g) Blueberries (fresh or frozen)

 

TOPPING

1/4 cup (57 g) Unsalted Butter

1/3 cup (57 g) Sugar

1/2 cup (57 g) Flour

1 teaspoon Cinnamon 

1/8 teaspoon Salt

 

 

Preheat oven to 190C (375F). 

 

Grease a 9" round pan or an 8x8 or 9x9 square pan. 

 

In a large bowl sift the flour, baking powder, and salt. 

 

In a stand mixer cream the butter, sugar, egg, and vanilla. 

 

Alternate adding the flour mixture and milk to the creamed butter mixture on the lowest setting. Add the blueberries and mix gently until spread through out the batter. Pour batter into greased pan and spread flat. 

 

To make the topping add butter, sugar, flour, cinnamon, and salt to a small bowl and use your fingers to combine until crumbled. 

 

Evenly add the crumble topping to the batter and place on the middle rack of the oven. 

 

Bake for 45-50 min or until a knife can pass through cleanly. 

 

Let cook for 15 min, loosen edges with a knife, and then transfer to a serving dish. 

 

Serve warm or cool. 

 

 

 

 

 

 

 

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