Wednesday, June 22, 2011

Blueberry Buckle

On Saturday morning, our weather here was blissfully cooler (mind you, it was still in the 80s and humid), so we decided to strap on Rory's backpack and walk to a diner for breakfast.  The little diner we were trying out was not 30 feet from our local farmers' market, so we thought we'd grab a few yummy items right after breakfast.  It's so fun taking Rory to the market because her little backpack elicits so many "Awww"s and smiles from everyone, and little kids come right up to ask if they can pet her.  It's seriously adorable.  But, I digress... :)

This last weekend, we grabbed some blueberries from a stand and tucked them into Rory's backpack with green beans, tomatoes, macaroons, and all-natural dog treats.  The blueberries sat on my counter for a day before I stumbled on a recipe to try them out - Blueberry Buckle.  It's moist cake crammed full of blueberries and topped with a light cinnamon sugar streusel.  Also!  I sneaked a little tip into the recipe down there:  Tossing blueberries in a little flour before adding them to a batter will help keep them from sinking to the bottom while in the oven!


Blueberry Buckle
adapted from Allrecipes

3/4 c. sugar
1/4 c. unsalted butter, softened (or shortening)
1 egg
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

2 c. blueberries
2 Tbsp. flour

1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. unsalted butter, softened

Preheat oven to 350 degrees and grease an 8" square baking pan.

Cream together sugar, butter, egg, and vanilla.  In a separate bowl, whisk together flour, baking powder, and salt.  Add 1/3 of the dry mixture to the butter mixture and beat until combined.  Scrape down sides of the bowl, and add 1/2 of the milk.  Add another 1/3 of the dry mixture, and repeat until all is combined.  Toss blueberries with the 2 Tbsp. flour, and then fold into batter.  Pour into prepared pan.  In separate bowl, mix together the topping ingredients, until combined and crumbly.  Sprinkle over batter.  Bake 40 minutes, or until passes the toothpick test.  Allow to cool before slicing.

Ingredient Lineup:

Alternate adding dry ingredients and milk.

Fold blueberries into batter.

Sprinkle sugar crumb mixture over top.

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