Do you like the crunchy top best or the glazed bottom from the cinnamon, sugar and butter OR the scrumptious blueberry filled dessert?
After searching recipes, I adapted to make my own and now you have my version of Blue berry Buckle, which is a dense, moist cake.
To add to the already deliciousness, I used butter, cinnamon and sugar as the coating for the pan, and the result – AMAZING and addicting!
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup real butter, softened to room temperature
2 tsp. vanilla
1/4 tsp. almond extract
1 2/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk
2 cups FRESH blueberries (doesn’t work as well with frozen)
1/2 cup brown sugar
1/2 cup flour
1 tsp. ground cinnamon
Preheat oven to 350 degrees.
Spray the bottom of the pan with a bit of spray release to hold in parchment paper.
Then line pan with parchment paper. *Using the butter, generously coat/grease one 8×8” or 9×9” baking pan.Then combine the *additional sugar and cinnamon and sprinkle in pan, tilting from side to side to evenly and completely coat the pan. This will create a really nice crunchy crust on the buckle
In a mixing bowl cream the ½ cup sugar, ¼ cup brown sugar and egg until light. Add in the vanilla and almond extract.In a separate bowl mix together the flour, baking powder and salt.
Pour the flour mixture into the creamed mixture.
Alternating with the buttermilk. Be careful to only mix to combine, do not over mix or it makes the buckle fall when baking and not as tender.Gently fold in the blueberries.
This batter is thick, so the berries will stay in place when baking.
Pour the batter into the pan,
and spread out evenly.To make the topping, combine the brown sugar, flour, cinnamon and butter in a small bowl; with a pastry cutter or a fork and combine well.Sprinkle the topping over buckle evenly.Bake for 35 -40 minutes, until a toothpick in the center comes out barely clean. *If the topping becomes too brown during the cooking process, tent with a piece of foil.Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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