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blueberry buckle cake

August 7, 2011

Chris’s mom is pretty famous for her blueberry buckle. I’d never even heard of blueberry buckle until Chris brought it in for snack senior year (oh, high school snacktime) and offered me some. Um, helloooo delicious blueberry cake with crunchy topping. You are my new favorite.

One of the magical things about the recipe is that it works for pretty much any time of day. Chris’s family usually eats it for breakfast, but when I forced my mom to make it, she subbed in some peaches and we had it for dessert. And this time around it was an after-dinner thing, too–the perfect thing to round off a summer meal.

This actually isn’t Chris’s mom’s recipe. I know, I know. We had a half-carton of buttermilk left over from something else and I wanted to use it up, so I ventured off into the other versions out there in blogworld. I’m not sure how much of a difference the addition made, but it was still delicious, and that contrast of plush cake with crunchy topping was still there. Yummm.

Blueberry Buckle Cake
Ingredients:
TOPPING
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter
BATTER
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh or frozen blueberries

Directions:
1. Preheat oven to 375 degrees. Grease a 9-inch cake pan and set aside.
2. To make the topping, in a small bowl, mix together brown sugar, flour, and cinnamon. Rub in the butter using your fingertips until the mixture is crumbly. Set the topping aside.
3. To make the batter, in a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla; mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Gently fold in the blueberries.
4. Pour the batter evenly into prepared cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes, or until a toothpick comes out clean. Let the buckle cool for 10 minutes. Loosen the sides with a knife. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently place the cake onto a serving dish. Consume.

Source: Two Peas and Their Pod

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