Blueberry Buckle Recipe
A rustic confection.
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1/2 cup flour
1/2 cup packed brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
1 pinch salt
4 tablespoons softened butter
1 1/2 cups flour
1 1/2 tablespoons baking powder
10 tablespoons softened butter
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
2 pints fresh blueberries, not canned
:9 inch cake pan
In a mixer, on low speed, combine flour, sugars, cinnamon, and salt. Add butter and mix on low until it is crumbly.
Transfer to a bowl and set aside.
Preheat oven to 350° F.
Spray cake pan with non-stick cooking spray and line the bottom with parchment or waxed paper, or dust bottom with flour.
Whisk flour and baking powder in a small bowl.
In a mixer, cream butter, sugar, salt,and lemon zest until light and fluffy. Beat in vanilla extract. Add eggs one at a time until all are incorporated. Gradually add the flour mixture until almost incorporated.
Remove from mixer and continue to blend by hand. The batter will be heavy and thick. Gently fold in blueberries.
Transfer batter to the prepared cake pan. You will need to use a spatula to spread the batter evenly into the pan. Sprinkle the top with the streusel.
Bake until golden brown, approximately 55 minutes.
Remove from oven and cool on a wire rack.
Run a butter knife around the inside edge of the cake pan to loosen the cake from the pan. Tip the pan and remove the cake. Cut into wedges and serve.
Blueberry Buckle with Fresh Berries
butter at room temperature
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"This is one of my families favorite recipes. It is full of blueberry flavor is really moist and goes great with vanilla ice cream."
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