BLUEBERRY BUCKLE
8
servings45
minutesBerry season means cobblers, crisps, pandowdy and now, a blueberry buckle! This delightful, homey dessert combines the best of a cake and a streusel-topped crumbly dessert. This buckles tender, moist cake base is studded with juicy, burst-in-your-mouth blueberries. We crown it with a rich, buttery streusel topping, studded with our British Cake Spice. This delight bakes up golden brown with a funcontrast of textures. Perfect for breakfast, brunch or dessert, it’s a summer berry celebration!
Ingredients
- For the Streusel Topping
1/3 cup granulated sugar
1/2 cup all-purpose flour
2 tsp British Cake Spice
1/4 tsp Baker’s Salt
4 Tbsp butter, room temp
- For the Cake:
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp Baker’s Salt
1 tsp British Cake Spice
4 Tbsp Butter, room temp
3/4 cup granulated sugar
1 egg
1 tsp Pure Vanilla Extract
1 tsp Almond Extract
1/2 cup milk, at room temp
2 cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 375°F. Lightly grease an 8 or 9″ square cake pan.
- Make the streusel topping:Â In a small bowl, mix the sugar, flour, British Cake Spice and salt. Use a pastry cutter or your fingertips to incorporate the ingredients until crumbly. Set aside.
- In a bowl, mix together the flour, baking powder, British Cake Spice and salt.
- In a the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, egg and extracts.
- Alternately add the milk and the flour mixture, ending with flour. Add blueberries. Run the mixer only a few turns – enough to blend in the berries. Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out with a few moist crumbs. Cool on a wire rack for at least 10 minutes before cutting. Serve right from the pan.
