Blueberry Buckle
Read my review of this recipe.
Ingredients:
- 3 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 large egg
- 1 tablespoon vanilla
- 1 cup milk
- 2 pints blueberries, about 4 cups
- 1/2 cup butter, cold
- 1 cup sugar
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
Directions:
Preheat the oven to 375°F. Grease a 9×13 baking pan. Set aside.
Sift together the flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the flour mixture in 3 parts, alternating with the milk. Pour batter into the prepared pan. Scatter blueberries on top of batter. Set aside.
Combine the butter, sugar, flour, baking powder, and cinnamon for topping with a fork or your fingers to make crumbly mixture. Sprinkle this over the batter.
Bake for 45 minutes, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
Cool on a wire rack.
Nutrition:
Substitutions:
I will definitely fold the blueberries into the batter in the future because they didn’t sink as they were supposed to. I might also lower the temperature to 350 since the bottom of the cake was burnt.
The second time I made this recipe, I lessened the flour to 3 1/4 cups, folded the blueberries into the cake batter (after tossing them with 1 tablespoon of flour), and baked the cake at 350 degrees for 1 hour. It turned out perfect!
If baking in a glass dish, lower temperature to 325 degrees.
I tried substituting peaches and blackberries for the blueberries. The cake was still good, but not as spectacular as with blueberries.
Recipe adapted from Sharon Gibbons.