Blueberry Buckle
The recipe Blueberry Buckle can be made in about 45 minutes. For $6.31 per serving, you get a dessert that serves 1. One portion of this dish contains roughly 43g of protein, 60g of fat, and a total of 2297 calories. Head to the store and pick up baking powder, ground ginger, cake flour, and a few other things to make it today. This recipe is liked by 413 foodies and cooks. It is brought to you by Fifteen Spatulas. Overall, this recipe earns an outstanding spoonacular score of 92%. Similar recipes include Blueberry Buckle, Blueberry Buckle, and Blueberry Buckle.
Servings: 1
Ingredients:
1 tsp baking powder
15 oz fresh blueberries (3 cups)
9 oz cake flour (about 2 cups)
1 egg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
zest of 1 lemon
1/2 tsp salt
5.25 oz sugar (3/4 cup)
4 tbsp cold unsalted butter, cubed
1/2 cup whole milk
Equipment:
baking paper
stand mixer
whisk
bowl
oven
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees F. Line an 8x8 pan with parchment paper.In a large bowl, whisk to combine the flour, baking powder, salt, ground ginger, and lemon zest. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 1 minute (read my creaming article if you don't know about the importance of this step). Add the egg and beat until incorporated, about 30 seconds. Turn the mixer down to low, and alternate adding 1/3 of the flour mixture and 1/3 of the milk. Repeat until the flour and milk have almost been completely incorporated, and stir in the blueberries. Pour this mixture into your 8x8 pan.To make the topping, whisk to combine the sugar, flour, nutmeg, and cinnamon. Add the butter and use your fingertips to break down the butter and rub everything together. You will start to see crumbs forming. Sprinkle this mixture on top of the cake and bake your buckle for 35 minutes. Let the cake cool completely (so the flavors can meld together a bit). Enjoy!
Step by step:
1. Preheat the oven to 375 degrees F. Line an 8x8 pan with parchment paper.In a large bowl, whisk to combine the flour, baking powder, salt, ground ginger, and lemon zest. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for about 1 minute (read my creaming article if you don't know about the importance of this step).
2. Add the egg and beat until incorporated, about 30 seconds. Turn the mixer down to low, and alternate adding 1/3 of the flour mixture and 1/3 of the milk. Repeat until the flour and milk have almost been completely incorporated, and stir in the blueberries.
3. Pour this mixture into your 8x8 pan.To make the topping, whisk to combine the sugar, flour, nutmeg, and cinnamon.
4. Add the butter and use your fingertips to break down the butter and rub everything together. You will start to see crumbs forming. Sprinkle this mixture on top of the cake and bake your buckle for 35 minutes.
5. Let the cake cool completely (so the flavors can meld together a bit). Enjoy!
Nutrition Information:
covered percent of daily need
