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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Buckle Recipe

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This recipe for Blueberry Buckle is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BATTER:
3/4 c. granulated sugar
1/2 c. Butter Flavor Crisco
1 egg
3/4 c. milk
1/2 t. vanilla
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
2 c. fresh blueberries

TOPPING:
1/2 c. firmly packed brown sugar
1/2 c. all-purpose flour
1/2 t. salt
1/4 c. Butter Flavor Crisco
2 t. milk
1 t. vanilla

BLUEBERRY SAUCE:
3/4 c. plus 1 T. water, divided
1/4 c. sugar
1 T. lemon juice
1 T. cornstarch
1 c. fresh blueberries
Directions:
Directions:
For Blueberry Buckle:
Heat oven to 375º. Grease 9-inch square pan with Butter Flavor Crisco.

For batter, combine granulated sugar and 1/2 c. Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until well blended.

Combine 3/4 c. milk and 1/2 t. vanilla. Combine 2 c. flour, baking powder and 1/2 t. salt. Add to creamed mixture alternately with liquid using low speed of electric mixture. Fold in blueberries. Spread in pan.

For topping, combine brown sugar, 1/2 c. flour and 1/2 t. salt. Cut in 1/4 c. Butter Flavor Crisco with pastry blender (or 2 knives) until flour is blended to form coarse crumbs. Combine 2 t. milk and 1 t. vanilla. Drizzle over flour mixture tossing with a fork. Crumble over batter.

Bake at 375º for 45 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature with Blueberry Sauce.

For Blueberry Sauce:
Combine 3/4 c. water and sugar in medium saucepan. Bring to a boil on medium-high heat. Stir until sugar dissolves. Add lemon juice. Dissolve cornstarch in remaining 1 T. water. Add to saucepan. Cook and stir 1 minute. Add blueberries and cook until some of the blueberries burst and sauce turns into a beautiful purple sauce. Serve warm over Blueberry Buckle. (Makes 1 1/4 c. sauce)
Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
I usually double the sauce recipe as I don't want to be stingy in the amount of sauce desired on the cake. Also, leftover sauce is delicious over vanilla ice cream!

 

 

 

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