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Blueberry Buckle Recipe

 

Blueberry Buckle: Preheat oven to 350 degrees F (177 degrees C).  Butter, or spray with a non-stick vegetable spray, six - 8 ounce (240 ml) ramekins.

Streusel Topping:  In a large bowl, mix together the flour, sugars, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread about 1/4 cup of batter into the bottom of each ramekin, smoothing the tops.

Filling: In a large bowl, mix together the blueberries, lemon juice, flour, and sugar. Evenly divide the blueberries between the ramekins, and then sprinkle each with about 1/3 cup of the streusel topping.

Place the ramekins on a baking sheet and bake for about 25 - 30 minutes or until the streusel is browned and the filling starts to bubble. Remove from oven and place on a wire rack to cool about 20 minutes. Serve warm or at room temperature with softly whipped cream or vanilla ice cream.

Makes 6 - 8 ounce (240 ml) servings.

Streusel Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) dark brown sugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold butter, cubed

Cake Batter:

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (56 grams) butter, room temp.

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Filling:

4 cups (2 pints) (540 grams) fresh blueberries, washed

1 tablespoon fresh lemon juice

1 tablespoon (12 grams) all purpose flour

2 tablespoons (25 grams) white sugar