Buttermilk Blueberry Buckle Recipe
- 1 c. King Arthur Unbleached All-Purpose Flour
- 3/4 c. sugar, granulated
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 x egg
- 1/3 c. buttermilk
- 1/2 tsp vanilla
- 1/3 c. butter, (5 1/3 Tbsp.) melted or possibly margarine
- 2 c. blueberries fresh, (unthawed) or possibly frzn
- 1/2 c. brown sugar
- 1/3 c. King Arthur Unbleached All-Purpose Flour
- 3/4 tsp grnd cinnamon
- 1/4 tsp ginger and nutmeg
- 1/4 c. butter, (1/2 stick) or possibly margarine
DirectionsFor Cake: Mix flour, sugar, baking pwdr, baking soda and salt.
Beat egg, buttermilk and vanilla; stir in melted butter or possibly margarine.
Add in dry ingredients, stirring till well mixed.
Spread batter in a well-greased 9x9-inch pan.
Sprinkle with blueberries.
For Topping: Mix topping ingredients till crumbly, then spread over blueberries.
Bake in a preheated 375F oven for 45 min, or possibly till topping is brown.
A buckle is a kind of coffeecake made with fruit - usually blueberries - and a sugar/spice topping.
Tradition has it which the name comes from the way the cake "buckles" as it bakes, rising around its fruit topping (that is also sinking), so which the cake finishes with a very uneven top surface.
We present here a traditional blueberry buckle.
A very moist cake, it's best served warm out of the oven (with whipped cream/ice cream if you like), or possibly hot.
If allowed to sit longer than 12 hrs or possibly so, the buckle tends to become mushy.
Although blueberry is the usual fruit found in a buckle, try it with other berries or possibly with summer fruits, that have been diced and well-liquid removed.