Saturday, August 15, 2009
Earlier this summer, my boyfriend’s mother had given me a recipe for blueberry crumble and somehow the recipe was misplaced (actually, if you saw my unruly recipe stack that “somehow” would not surprise you) before I had a chance to make it; I did find another blueberry recipe of hers, this one for buckle, in the pile, so I made that instead; the batter of this cake was very dense, but it baked up nice and fluffy, with a thin, crunchy sugar topping; we loved it (and it was super-easy), but Mr. Penpen’s mom says the crumble is even better, so she’s going provide me with another copy of that recipe - look for it soon.
Blueberry Buckle, from Nancy R. (for printable recipe, click HERE)
¼ cup butter at room temperature, cut into small pieces
1/3 cup flour
½ teaspoon cinnamon
½ cup sugar
¼ cup butter at room temperature
¾ cup sugar
½ cup milk (regular or buttermilk)
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries, rinsed and drained
Preheat oven to 375 degrees and butter a 9x9 inch baking pan (8x8 would also work).
Mix the ingredients for the crumb topping together in a small bowl with either a pastry blender or fork until butter is incorporated. Set aside.
In a small bowl, mix together the flour, baking powder, and salt. In a larger bowl (or the bowl of a stand mixer) cream the butter and sugar until well blended. Beat in egg. Add milk, and then stir in flour mixture. Fold in the drained blueberries. Spread batter in pan and sprinkle with the crumb topping. Bake 40 minutes or until toothpick comes out clean.