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REC: Blueberry Buckle

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1654 posts
Joined: Dec 10, 2005


Posted to Thread #29822 at 8:38 pm on Aug 27, 2017

* Exported from MasterCook *

Blueberry Buckle

Serving Size : 8
Categories : Breakfast/Brunch Cakes
Desserts Fruit Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Cup Sugar
1/3 Cup All-Purpose Flour
1 Teaspoon Cinnamon
1/4 Cup Butter Or Margarine

2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Sugar
1/4 Cup Butter Or Margarine
1 Large Egg
1 Teaspoon Vanilla
1/2 Cup Milk
2 Cups Blueberries, Fresh Or Frozen -- well drained

Preheat the oven to 375. Grease a 9" cake pan.

TOPPING: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter with a pastry blender or two knives until crumbly. Set aside.

BATTER: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a large bowl cream together the sugar, butter, egg, and vanilla. Alternately add the milk and flour mixture to the creamed mixture, starting and ending with the flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into the prepared pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife inserted in center comes out clean.

Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.

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Per Serving (excluding unknown items): 361 Calories; 13g Fat (32.2% calories from fat); 5g Protein; 56g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

Every good dish deserves a good pot.

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