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Blueberry Buckle

Country.Chef's picture
Ingredients
  Streusel topping:  
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Butter/Margarine 3 Tablespoon, cut into pieces
For cake
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 Stick)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Eggs 2 Large
  Milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Blueberries 2 Pint, picked over (3 Cups)
Directions

1. Prepare streusel topping: In medium bowl, combine flour, brown sugar, and cinnamon. With pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs.
2. Prepare cake: Preheat oven to 375°F Grease and flour 13" by 9" baking pan. In medium bowl, combine flour, baking powder, and salt.
3. In large bowl, with mixer at medium speed, beat butter and sugar until blended, frequently scraping bowl with rubber spatula. Increase speed to medium-high; beat until light and fluffy, about 2 minutes. Reduce speed to low; add eggs, one at a time, beating well after each addition, occasionally scraping bowl.
4. In cup, combine milk and vanilla. To egg mixture, add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl. Gently fold in blueberries.
5. Spoon batter into prepared baking dish and spread evenly. Sprinkle with topping.
6. Bake until toothpick inserted in center comes out clean, 35 to 40 minutes. Cool in dish on wire rack 30 minutes to serve warm, or cool completely in pan to serve later.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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