Blueberry Buckle
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
9
servingsPrep time
30
minutesCooking time
50
minutesTotal time
1
hour10
minutesThis recipe was modified to put double the amount of crumble on the top of the buckle! Love that sweet crunch on top and all the blueberries in the cake part!
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 softened butter
3/4 cup white sugar
1 large egg
1 teaspoon vanilla (can also add 1/8 teaspoon of lemon oil
1/2 cup milk (or plain yogurt or sour cream)
2 1/2 cups fresh blueberries
1 cup white sugar
2/3 cups flour
1 teaspoon ground cinnamon
1/2 cup butter, softened
Directions
- Preheat oven to 375 degrees. Grease 8X8 inch pan.
- Cream together sugar and butter. Add egg and vanilla.
- Gradually add in milk and beat until fluffy.
- In a separate bowl combine flour, baking powder, and salt.
- Take 1 tablespoon of flour mixture and toss with blueberries.
- Stir the rest of the flour mixture into the sugar and butter mixture until combined.
- Gently fold in blueberries. Spread mixture into pan.
- Mix 1 cup sugar, 2/3 cups flour, cinnamon and 1/2 cup butter using a pastry blender until mixture is crumbly.
- Sprinkle crumbs on top of batter.
- Bake for 50 – 55 minutes, until golden brown and toothpick comes out clean.
Notes
- I have also substituted plain yogurt for the milk. The batter is slightly thicker which I think keeps the blueberries from dropping to the bottom of the cake.
- Also, adding a few drops of lemon extract or oil gives a light lemon taste to the buckle which goes wonderfully with the blueberries. You could also use lemon zest, but the lemon oil provides that burst of flavor.