Blueberry Buckle
Recipe: #10159
July 21, 2013
Categories: Desserts, Blueberry, New England, One-Pot Meal Oven Bake, Vegetarian, Flour, Sugar, Cobblers/Tarts, Kosher Dairy, more
"Straight from the Maine Wild Blueberry Cookbook, this is a great way to use up fresh blueberries. You can also use frozen berries so you can have it all year long. Serve it warm as a coffee cake or as a dessert topped with whipped cream or ice cream. You can rewarm this cake by placing it in a paper bag, and sprinkling bag with water. Place in warm oven until the buckle is completely warmed."
Original is 6-9 servings
Ingredients
- BATTER
-
-
-
-
-
-
-
-
- TOPPING
-
-
-
-
Nutritional
- Serving Size: 1 (194.5 g)
- Calories 599
- Total Fat - 28.2 g
- Saturated Fat - 9 g
- Cholesterol - 57.3 mg
- Sodium - 449.2 mg
- Total Carbohydrate - 81.3 g
- Dietary Fiber - 3.6 g
- Sugars - 39.4 g
- Protein - 7.9 g
- Calcium - 188.4 mg
- Iron - 1.4 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Batter; Cream the shortening and sugar. Add the beaten egg, and mix well.
Step 2
Sift the flour, baking powder and salt together.
Step 3
Add to the first mixture, alternating with the milk.
Step 4
Spread the blueberries over the top of the dough.
Step 5
Topping; Mix the sugar, cinnamon and flour and sift together.
Step 6
Cut in the butter into the dry ingredients.
Step 7
Spread the topping over the blueberries.
Step 8
Bake in a greased 8 inch square pan, at 350 degrees for 1 hour, or until top springs back when lightly touched. (It may take a little over 1 hour)
Tips
No special items needed.
5 Reviews
You'll Also Love
