BLUEBERRY BUCKLE

We Believe in Home Cooks

BLUEBERRY BUCKLE

0.0 from 0 votes
Servings

8

servings
Total time

45

minutes

Berry 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: 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.

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