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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Buckle Recipe

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This recipe for Blueberry Buckle is from WYOMING WILD!-COOKS 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:  
CAKE
2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) butter at room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup low-fat (2%) milk
2 1/2 cups fresh or frozen (thawed and drained) blueberries



TOPPING
1/2 cup sugar
1/4 cup sifted all-purpose flour
1/3 cup quick cooking oats
1/2 tsp cinnamon
1/4 cup (1/2 stick) butter at room temperature
Directions:
Directions:
Preheat the oven to 350º F. Butter and flour a 10 inch round springform pan. I have used a deep dish pie pan as well and it works fine.

Onto a piece of wax paper or in a small bowl, sift the flour, baking powder and salt.

In a medium bowl cream the butter, sugar and egg with an electric mixer. Add the milk and vanilla and beat until light yellow and fluffy. Stir in the flour mixture, then fold in the blueberries and spread in the pan.

In a small bowl mix the topping ingredients with your fingers until blended, then sprinkle on top of the batter. Press four fingers about half way down into the batter, in 3 or 4 places, until the batter looks bumpy.

Bake for 40 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs. This is best served warm, right from the pan.
Personal Notes:
Personal Notes:
Modified from recipe in "Reader's Digest Down Home Cooking"

This blueberry coffee cake recipe gets rave reviews every time I make it. I sometimes replace 1/2 of the flour in the cake with whole wheat flour to make it a bit more healthy. It is great at a brunch or for a light dessert.

 

 

 

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