Blueberry Buckle

This is the perfect dessert for a large family or a friends gathering. Just top each serving with crème fraiche, whipped cream or homemade vanilla ice cream. It’s best served warm and is quite delicious as a leftover for breakfast.
Serves 14-16

10x13 inch pan. If your pan is 11x13 inches it will be a thinner buckle, reduce the bake time.
Preheat oven to 375°

1 ½ cup sugar
½ cup unsalted butter
2 eggs

1 cup milk
4 cups flour
1 tablespoon and 1 teaspoon baking soda
1 teaspoon salt
4 cups blueberries

Crumb Mixture
½ cup butter, room temperature
1 cup sugar
2/3 cup flour
½ teaspoon cinnamon

Beat the butter and sugar together until light colored and “fluffy.” Beat in the eggs one at a time. Add the milk, flour, baking soda and salt and mix well.

Blend in the blueberries. The batter will be stiff.

Spray the bottom and sides of the baking pan with spray oil or grease with butter.
Spread the batter into the baking pan.

For the crumb mixture, dice the butter into small pieces. Combine the sugar, flour and cinnamon and mix well. Cut in the butter to make the topping crumbly. Sprinkle over the top of the cake.

Bake in a preheated oven at 375° for 40-50 minutes, rotating the pan halfway through the baking. Test with a toothpick for doneness.

Blueberry Buckle 7-2016.pdf112.97 KB