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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| salted butter: 1/4 cup |
| granulated sugar: 3/4 cup |
| eggs: 1 (large) |
| 2% milk: 1/2 cup |
| blueberries: 1 cup |
| salted butter: 3 Tbl |
| granulated sugar: 1/4 cup |
| all-purpose flour (sifted): 1/3 cup |
| ground cinnamon: 1/2 tsp |
Never-Fail Blueberry Buckle
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- 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 mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold into batter. 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.