Wednesday, July 20, 2011

Blueberry Buckle

When my husband and I bought our first house, we became friends with our neighbors. They were older than us (their kids were older than us, if I recall correctly), but we would still get together with them from time to time, usually for dinner.

Shortly before we moved away, we had them over to dinner one last time. I made a salad and a chicken dish for dinner. It was summertime and blueberries were in season, so I found a recipe using blueberries for dessert. It turned out that it was very much like a coffee cake, but made in a springform pan. (of course, I had to replace my cheap springform pan after this dish because the blueberries affected the surface of the pan.)

Blueberry Buckle
1/2 c butter
2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 c sugar
1 egg
1/2 c milk
1 tsp vanilla
5 c blueberries
Streusal Topping (recipe below)

Heat oven to 350. Butter and flour a 10" springform pan.

In a medium bowl, sift together flour, baking powder and salt. In another bowl, cream butter and sugar until light and fluffy. Reduce mixer speed to low and add egg and vanilla. Alternate adding the flour mixture and the milk. Gently fold in the berries.

Pour into prepared pan. Sprinkle streusal topping over cake. Bake for 60-70 minutes. Remove from oven and allow to cool for 10 minutes. Remove the springform pan and allow to cool 15 more minutes before serving.

Streusal Topping
1 tsp ground cinnamon
1/4 tsp salt
1/4 c brown sugar
1 c flour
6 tbsp butter

Mix dry ingredients. Cut in butter with a pastry blender or fork until a fine crumbs form.

This post shared at Ultimate Recipe Swap Dessert Edition.


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