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Blueberry Buckle

Contributed By: Philip, FL | See all of Philip's recipes
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  16 servings
This delicious baked good can be served as a coffee cake-style brunch item or as a lightly sweet dessert cake.
RECIPE INGREDIENTS
BATTER
5 1/2 ounces sugar
2 ounces unsalted butter
1 extra large egg
4 ounces milk
8 1/2 ounces flour
2 tsp low sodium baking powder
1/4 tsp salt
1/4 tsp ground cardamon
1 tsp vanilla
11 ounces blueberries, frozen, thawed, and drained
STREUSEL
5 1/2 ounces sugar
3 ounces flour
1 tsp cinnamon
3 tsp lemon zest
1/4 tsp salt
2 3/8 tbl. unsalted butter
DIRECTIONS
Grease amd flour 9' round or square pan. Preheat oven


375


BATTER-Cream sugar and butter then add the egg and mix at medium speed for 1 minute


Whisk together dry ingredients.


Stir in milk alternately with the dry ingredients and vanilla, scraping down the sides of the bowl.


Fold in the blueberries and spread the batter in the prepared pan


STREUSEL-In a medium-sized bowl, whisk together the sugar, flour, cinnamon, lemon zest, and salt.


Add butter, mixing to make medium-sized crumbs and sprinkle evenly over the batter.


Bake


375 for 40-50 minutes until toothpick comes out clean in center.


Remove from oven and cool on the rack.


Serve as coffee cake


Date Added: 07/23/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: john, SC Reviewed: 09/02/2010
Pass or Fail
I just didn't work. The cake batter was divine when cooked, however all the berries fell to the bottom. Leaving it hard to serve. I would do something other than folding in the berries into the batter.
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