Difference between revisions of "Blueberry Buckle"
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*1/2 teaspoon cinnamon | *1/2 teaspoon cinnamon | ||
| + | ===Preparation:=== | ||
# 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. | ||
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# 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. | ||
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# 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. | ||
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# 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. | ||
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# 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 | ||
Latest revision as of 10:06, 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
Preparation:
- 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.
- 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.
- 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
