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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry Buckle Cake Recipe

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This recipe for Blueberry Buckle Cake is from Our Family Recipes, 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 flour ■ 2 1/2 tsp baking powder ■ 3/4 cup sugar ■ 3/4 tsp salt ■ 1/4 cup shortening ■ 3/4 cup milk ■ 1 egg ■ 2 cups frozen blueberries
Topping: 1/2 cup sugar ■ 1/3 cup flour ■ 1/4 cup margarine or butter
Drizzle: 1/2 icing sugar ■1/4 tsp vanilla ■ about 1 1/2 tsp water
Directions:
Directions:
Preheat oven to 375º. Blend all cake ingredients for 30 seconds except blueberries. Gently fold in blueberries. Place in greased round pan (I prefer to use a spring-form). Combine all topping items and mix until crumbly. Sprinkle crumble on top. Bake for 45-50 minutes. Ideally this should be done just as dinner is being served. While the plates are being cleared away and the cake is still warm but not hot, combine drizzle items - add water very slowly mixing to determine quantity needed. Once drizzle-worthy, glaze buckle cake and serve. If you make ahead, just warm up in the oven prior to serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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