Sunday, March 17, 2013

Blueberry Buckle


Blueberries were on sale this past week at the grocery, so I bought some thinking I would be making my "famous" blueberry muffins. I came upon a recipe on pinterest and decided to try it out instead. I did alter the original recipe just a hair for my person preference.  My 17 year old, his best buddy, and my husband were my taste testers as soon as it came out of the oven. By the next day, there wasn't much left! This one will be kept in my recipe vault!
I'm sure you are wondering what a "buckle" is.  It is very similar to a coffee cake. Fruit buckles are very popular up in New England, where my heart is.  The base of a buckle is a rich cake batter, sprinkled with fresh fruit, usually using what is in season at the time.  A streusel topping makes this even tastier.  When the streusel topping is baked, it crinkles a bit, like it has "buckled" hence the name.


Ingredients
    For the cake
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan
  • For the topping
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9x9 or 8x10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the brown sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for an 9x9 pan (until cake tester comes out clean). Other size baking pans may be used - just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

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