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I remember the Blueberry Buckle. The thought of this delicious meal transports me to the comfort of our colorful kitchen on Sunday mornings, where the aroma of cinnamon and fresh berries fills the air. This treasured family favorite, this classic American coffee cake, has its roots in colonial times and is ideal for baking with fresh blueberries, whether they are bursting on the bush or collected from the market. This recipe is a superb way to highlight the flavor and texture of blueberries; they are encased in a delicately spiced, moist cake and topped with a crumbly brown sugar crust. Perfect for breakfast or when you just want something sweet, this Blueberry Buckle is sure to be a hit with friends and family.
To make every bite of my Blueberry Buckle more decadent, I top it with a scoop of vanilla ice cream or a dab of whipped cream. A cup of steaming tea or coffee goes wonderfully with the decadent cake, transforming a mundane day into a charming coffee break. For a more refreshing accompaniment, try a fruit salad or yogurt with lemon zest to cut through the sweetness.
Delicious Blueberry Buckle Topped with Brown Sugar
Here are the ingredients for the cake: – Servings: 8
2-1/2 teaspoons of baking powder-two cups of all-purpose flour
– Half a teaspoon of sugar
3/4 cup of sugar, granulated
1/4 cup melted unsalted butter
(one huge egg)
For Ingredients
One teaspoon of pure vanilla essence
A half cup of milk
two cups of unsweetened blueberries
This is for the garnish:
– Half a cup of brown sugar – One-third cup of normal flour
1/2 teaspoon of cinnamon, ground
1/4 cup of cubed unsalted butter that has been cooled
What to do:
A greased 9-inch square baking dish should be ready when the oven is 375°F, or 190°C.
2. Combine the two cups of flour, baking powder, and salt in a medium bowl; whisk to combine. This will make the cake batter.
3. In an additional large bowl, make a light and frothy mixture by creaming 3/4 cup of granulated sugar and 1/4 cup of melted butter. Whisk in the egg and vanilla essence.
4. While mixing the butter and flour mixtures, add the milk in alternate batches and mix until combined. Spread the batter equally in the baking dish that has been prepared and gently fold in the blueberries.
5. In a basin, mix together the brown sugar, 1/3 cup of flour, and cinnamon to make the topping. To make coarse crumbs, add the cooled butter and combine with a pastry blender or your fingertips. Disperse the topping evenly over the cooked batter.
6. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean and the topping has turned a golden brown color.
7. After a little cooling, slice the buckle and enjoy it warm.
Tips and Variations: – Feel free to use blackberries or a combination of berries instead of blueberries if you want a different kind of berry in your Summer Berry Buckle.
Substitute gluten-free flour for the all-purpose flour and dairy-free alternatives for the milk and butter if you’re following a gluten-free diet.
– A For a crunchier topping, stir in some chopped nuts.
– A After adding the flour, be careful not to overmix the batter; this will keep the cake from drying out.
– A Always allow the buckle to cool somewhat after removing it from the oven before serving, especially to young children, because it can be extremely hot. Let this buckle become a beloved custom in your home, just like it has in mine, and cherish it with all your heart.
