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Best Blueberry Buckle

1/2 cup all purpose flour
1/2 cup packed brown sugar
2 tbsp white sugar
1/4 tsp cinnamon
pinch of salt
4 tbsp butter, softened (NOT MELTED, SARAH)

1 1/2 cup flour
1 1/2 tbsp baking powder
10 tbsp butter, softened (STILL NOT MELTED!)
2/3 cup granulated sugar
1/2 tsp salt
1/2 tsp grated lemon zest
1 1/2 vanilla
2 large eggs, room temperature
4 cups blueberries


for the streusel: mix the flour, sugars, cinnamon, and salt until well combined. Add butter and mix until resembles wet sand.

for the cake: Preheat oven to 350 degrees, and butter a 9 inch round cake pan and line the bottom with parchment paper.

Whisk flour and baking powder and set aside. In a second bowl, cream butter, sugar, salt, and lemon zest until light and fluffy. Scrap down the sides of the bowl and beat in vanilla. Beat in eggs one at a time, scrape down the bowl, and then beat until fully combined. Then slowly beat in the flour mixture, stopping to scrape down the sides and bottom of the bowl so that no flour pockets remain. Batter will be very thick and heavy. Using a spatula, gently fold in blueberries.

Transfer batter into prepared pan, pushing and spreaking batter to pan edges and smoothing out the top. Take the strusel mixture and squeeze it into a lump and break into it little lumps and spread over top of batter. bake until golden brown and a wooden skewer thrust into the center comes out clean, approximately 55 minutes.


( 1 comment — Recipe Feedback )
May. 28th, 2013 08:45 am (UTC)
This cakelike pudding is delectable with cream, whipped cream or ice cream.
( 1 comment — Recipe Feedback )