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BLUEBERRY BUCKLE CAKE Recipe

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This recipe for BLUEBERRY BUCKLE CAKE, by , is from This Mama's Gotta Cook Book, 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!

Contributor:  
Contributor:  
Janece Herrington

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 tsp. baking powder
tsp. salt
cup unsalted butter, softened
cup white sugar
1 large egg
cup milk
2 cups fresh blueberries, rinsed and drained

TOPPING:

cup white sugar
⅓ cup all-purpose flour
tsp cinnamon
cup unsalted butter, softened

Directions:
Directions:
Preheat over to 350F. Grease and flour a spring-form pan (like for making cheesecake).

Sift 2 cups flour, baking powder and salt into a bowl.

In a large bowl, cream together cup softened butter, cup sugar and egg until smooth. Gradually add mile and beat until fluffy. Stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared pan.

In a small bowl, mix together topping ingredients until blended and crumbly in texture. Sprinkle this on top of the batter then lightly press the topping into the batter using your fingertips.

Bake until golden and a toothpick inserted in the middle comes out with moist crumbs, about 50 minutes (but start checking at 40 minutes. May take more or less time depending....)

Personal Notes:
Personal Notes:
This old-school recipe makes a delicious not-too-sweet cake that's great with coffee in the morning or warmed up with a scoop of vanilla ice cream on top for dessert!

 

 

 

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