Let's bake.
Old-fashioned Blueberry Buckle
A great snack or breakfast cake.
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Old-fashioned Blueberry Buckle
A great snack or breakfast cake.
👇
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INGREDIENTS Streusel Topping
¼ cup (35 grams) flour
¼ cup (50 grams) granulated sugar
¼ cup packed (55 grams) light brown sugar
½ teaspoon ground cinnamon
4 tablespoons (60 grams) cold unsalted butter
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INGREDIENTS Streusel Topping
¼ cup (35 grams) flour
¼ cup (50 grams) granulated sugar
¼ cup packed (55 grams) light brown sugar
½ teaspoon ground cinnamon
4 tablespoons (60 grams) cold unsalted butter
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Cake
¾ cup (150 grams) sugar
4 tablespoons (60 grams) unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla
2 cups (280 grams) flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (125 ml) buttermilk
2 ½ cups fresh blueberries or 2 cups frozen
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Cake
¾ cup (150 grams) sugar
4 tablespoons (60 grams) unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla
2 cups (280 grams) flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (125 ml) buttermilk
2 ½ cups fresh blueberries or 2 cups frozen
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Prepare the Streusel Topping
Using your fingertips, combine all the streusel ingredients in a small bowl until the mixture is well combined & has a crumbly consistency. Set aside. I put the bowl of streusel in the refrigerator while I prepare the cake batter so the
👇
Prepare the Streusel Topping
Using your fingertips, combine all the streusel ingredients in a small bowl until the mixture is well combined & has a crumbly consistency. Set aside. I put the bowl of streusel in the refrigerator while I prepare the cake batter so the
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4/
butter doesn’t soften; the firmer the streusel crumbs the easier to distribute over the batter.
Prepare the cake
Preheat the oven to 375°F (190°C). Lightly grease (with butter) a 9-inch (23-cm) square pan.
In a large mixing bowl, beat the sugar & butter together
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butter doesn’t soften; the firmer the streusel crumbs the easier to distribute over the batter.
Prepare the cake
Preheat the oven to 375°F (190°C). Lightly grease (with butter) a 9-inch (23-cm) square pan.
In a large mixing bowl, beat the sugar & butter together
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with an electric mixer until fluffy.
Beat in the eggs, then the vanilla.
In a separate small bowl, mix together the flour, baking powder & salt.
Add this to the sugar & butter alternately with the buttermilk, beating well after each addition just until blended.
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with an electric mixer until fluffy.
Beat in the eggs, then the vanilla.
In a separate small bowl, mix together the flour, baking powder & salt.
Add this to the sugar & butter alternately with the buttermilk, beating well after each addition just until blended.
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Fold in the blueberries just until evenly distributed.
Pour the cake batter into the pan, spread evenly out to the edges/corners.
Top the batter with the streusel, distributing it evenly across the top.
Bake in the preheated oven for 25 to 30 minutes or until a
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Fold in the blueberries just until evenly distributed.
Pour the cake batter into the pan, spread evenly out to the edges/corners.
Top the batter with the streusel, distributing it evenly across the top.
Bake in the preheated oven for 25 to 30 minutes or until a
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7/
cake tester inserted in the center of the cake comes out clean.
Serve warm or at room temperature.
Share and enjoy.
#IsolationBaking #StirCrazy
cake tester inserted in the center of the cake comes out clean.
Serve warm or at room temperature.
Share and enjoy.
#IsolationBaking #StirCrazy
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