Thursday, July 7, 2011

Blueberry Buckle or Blueberry Cake

It's that time again, fresh blueberries. They have to be super sweet to be good eaten raw, for me at least. For some reason it seems that cooking them makes them taste much better! This is a favorite cake around here, great for morning coffee.                 

Strudel Topping:
1/2 cup flour
2/3 cup sugar         
1 ts ground cinnamon
1/3 cup cold butter cut into tbs
pinch of salt
Cake Batter:
2 1/4 cup flour
2 ts baking powder
1/2 ts salt
1/2 cup butter at room temp
3/4 cup sugar
2 large eggs
1/2 ts vanilla extract
1 cup milk
2 cups fresh blueberries

Preheat oven to 375 and butter your cake pan, I used a pyrex. 
Make the strudel topping by mixing together the flour, sugar, and ground cinnamon.  
Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set it aside.

To make the cake batter whisk together the flour, baking powder, and salt.  Set aside.
Beat the butter and sugar until light and fluffy.
Add the eggs and vanilla and beat until incorporated.


Add half of the flour mixture, then half of the milk, then the rest of the flour and the remaining milk. Beat only until combined, don't over mix it makes for a tough cake.

Spread the batter onto the bottom of the prepared pan, smoothing the top
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the strudel topping.

Bake for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.  
Serve warm or at room temperature, or if you are like me, set a plate aside in the fridge, I love this cake cold!


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