Buttermilk Blueberry Buckle |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
|
I love blueberries and Blueberry Buckle is a favorite for sure! Be sure to serve fresh from the oven with ice cream or whipped cream. Allowed to cool over 12 hours, the buckle will become mushy. Note: If using frozen berries, be sure to use them frozen, not defrosted. I discovered this recipe at King Arthur's Flour. Ingredients:
1 cup all-purpose flour |
3/4 cup granulated sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1/3 cup buttermilk |
1/2 teaspoon vanilla |
1/3 cup butter, melted |
2 cups blueberries (fresh or frozen) |
1/2 cup brown sugar |
1/3 cup all-purpose flour |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 cup butter |
Directions:
1. Preheat oven to 375°F.
2. For Cake: Mix flour, sugar, baking powder, baking soda and salt; set aside. In another bowl beat egg, buttermilk and vanilla; stir in melted butter.
3. Add dry ingredients, stirring until well mixed.
4. Spread batter in a well-greased 9x9-inch pan.
5. Sprinkle with blueberries.
6. For Topping: Mix topping ingredients until crumbly, then spread over blueberries.
7. Bake for 45 minutes, or until topping is brown.
|
|