Blueberry Buckle

3 Jul

Remember how I told you that there was a blueberry buckle in the future for me and Karl?  Well I wasn’t lying.  And I didn’t waste any time getting to work.  Its amazing – even with all of the cookbooks I own, I most of the time still end up turning to the internet to find recipes.  I think that looking online makes it so much easier to pick because there are so many rated recipes so you know that whatever recipe you pick will turn out tasty!  I took this recipe from Simply Recipes but made a few modifications.

As soon as it came out of the oven we were ready to cut into it.  We somehow found the self control to wait while it cooled for 10 minutes, but then we had to try a piece.  It was delicious.  It was almost too much blueberry for me though (I’m a cake girl) but Karl said it was perfect.  So depending on how blueberry-y you want it you might want to cut the blueberries in half.  Here’s the recipe:

Blueberry Buckle

Cake Ingredients

  • 2 cups and 2 Tbsp all-purpose flour, separated
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1/4 cup plain or vanilla greek yogurt
  • 1/4 cup milk
  • 2 cups blueberries

Topping Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp. cinnamon

Instructions:

  1. Preheat your oven to 375 degrees F.  Grease an 8″ springform pan (I don’t actually own a springform pan.  I used an 8″ cake pan instead and it worked out just fine).  Set aside.
  2. Sift together the 2 cups of flour, baking powder, and salt.  Set aside.
  3. Cream the butter and sugar until fluffy, about 3 minutes.  Beat in the egg and vanilla.
  4. In a small bowl whisk together the yogurt and milk.
  5. Add the flour mixture in 3 parts, alternating with the milk/yogurt mixture.
  6. Sift the remaining 2 tbsp of flour and toss with the blueberries.
  7. Fold berries into the batter.
  8. Pour the batter into the prepared pan.
  9. Combine the ingredients for the topping in a separate bowl.  Mix with a fork to make a crumbly mixture then sprinkle this over the batter.
  10. This is the biggest spot where the recipe and I did not agree.  The recipe says bake for 1 hour, but I baked for 35 minutes and the cake was still completely done.  When a knife or toothpick inserted into the center comes out clean (minus the blueberry juice you will no doubt run into).
  11. Let the buckle cool in the pan on a wire cooling rack for 10 minutes.  Run a knife around the edges of the pan and remove the cake from the pan.  This is probably where you should continue to let it cool, but we could not help ourselves!  It sliced very easily after only 10 minutes of cooling.
  12. ENJOY!!  I would definitely serve it with whipped cream or ice cream.
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One Response to “Blueberry Buckle”

Trackbacks/Pingbacks

  1. Happy 4th of July! « The Red Headed Chef - July 4, 2011

    […]   Very patriotic, huh?  Later this morning we’re going to head to the gym to work off that Blueberry Buckle we ate yesterday.  Then if the weather holds up I think we will head down to DC and wander around […]

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