Blueberry Buckle
You may have tried blueberry muffins, crisps, cobblers, grunts (yes, grunts), piesand tarts, but how about a buckle? A buckle not only shows off blueberries at their best but just about any mix of fresh berries. Cakelike under a firm and crispy crust, buckles make great breakfast treats. Serve a buckle with whipped cream for dessert or as a tasty snack just about any time.
Blueberry Buckle
Preheat oven to 375 degrees. Butter a 9X13-inch baking pan
Ingredients
Cake
1 ½ cups all-purpose flour
1 t baking powder
½ t salt
½ cup (1 stick) butter at room temperature
½ cup granulated sugar
½ cup light brown sugar
2 eggs
½ cup milk
1 ½ t vanilla extract
2 cups fresh blueberries
Topping
½ cup all-purpose flour
½ cup light brown sugar
½ cup quick rolled oats
½ t ground cinnamon
Pinch of salt
4 T butter, cut into small cubes
½ chopped walnuts or pecans
Procedure
For cake: Sift the dry ingredients together and set aside. Cream the butter and sugar mixture in a mixer. Add the eggs one at a time. Add the dry ingredients alternating with the milk and vanilla. Fold in the blueberries and pour the batter in to the baking pan.
For the topping: Combine all the ingredients with a pastry blender or fork until the butter forms pea-size lumps. Sprinkle over top of cake. Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool. Run a knife around edge. Cut and serve. Whipped cream makes a lovely addition.
Photo by Michael Kirigin
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