Difference between revisions of "Blueberry Buckle"

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# Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
 
# Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
 
 
# Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
 
# Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
 
 
# Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
 
# Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
 
 
# Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
 
# Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
 
 
# When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.
 
# When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.
 
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11:05, 25 March 2008 (CET)
 
11:05, 25 March 2008 (CET)
 
 
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Source: http://www.elise.com/recipes/archives/000486blueberry_buckle.php
 
Source: http://www.elise.com/recipes/archives/000486blueberry_buckle.php

Revision as of 10:05, 25 March 2008

Cake ingredients:

  • 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 pint blueberries

Topping ingredients:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup sifted all purpose flour
  • 1/2 teaspoon cinnamon
  1. Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
  2. Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
  3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
  4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
  5. When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

11:05, 25 March 2008 (CET)


Source: http://www.elise.com/recipes/archives/000486blueberry_buckle.php