Blueberry Buckle

Blueberry Buckle


For the cake

    3/4 cup sugar
    1/4 cup shortening
    1 large egg
    3/4 cup whole milk
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 cups blueberries (fresh or frozen)
    Additional shortening and flour to prepare the baking pan

For the topping

    1/2 cup sugar
    1/3 cup flour
    1/2 teaspoon cinnamon
    1/4 cup butter

Blueberry Buckle


  • heat up the kitchen appliance to 375 degrees.
  • in a very bowl, cream along the sugar and shortening till lightweight and downlike. Add the egg and blend till mixed. Then add the milk and blend once more till mixed.
  • in a very separate bowl, sift along the two cups flour, leaven and salt. Fold the dry mixture into the wet mixture slowly till mixed. Fold within the blueberries.
  • Grease and flour a 9×9 or 8×10 pan. unfold the blueberry batter equally into the ready pan.
  • to create the topping, mix the sugar, flour, and cinnamon. With a pastry liquidiser or 2 knives, cut in butter till mixture is breakable. Sprinkle over the cake mixture within the pan.
  • Bake at 375 degrees for 35-40 minutes for associate 8×10 pan or 45-50 minutes for associate 9×9 pan (until cake tester comes out clean). different size baking pans could also be used – simply alter the preparation time consequently.
  • Serve heat or cold, plain or with vanilla frozen dessert or topping.


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