Blueberry Buckle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Topping:1/3 cup, plus 1 tbsp flour1/2 cup sugar1 tsp ground cinnamon1/4 cup butter,meltedCake:1 egg1/2 cup sugar3/4 cup milk1 tsp vanilla extract1/2 cup butter,melted1-1/2 cups flour1-1/2 tsp baking powder1/2 tsp salt2 cups fresh blueberries (1 pint)
Preheat the oven to 350 degrees F. Coat a 9 inch square or 9 inch round spring form pan with non-stick cooking spray. To make the topping, whisk the flour, sugar and cinnamon in a bowl. Add the melted butter and stir until well combined and crumbly. Set aside.
In a large mixing bowl, whisk the egg. Add the sugar, milk, vanilla and milted butter and whish again until smooth. Add 1 cup of flour, the baking powder and salt and gently whisk until the batter is smooth. Add the remaining flour and blueberries and gently fold until the flour just disappears. (the batter will be lumpy).
Pour the batter into the pan and sprinkle with the topping. Bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out with dry cake crumbs when inserted into the center. Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user RNNURSE90.
In a large mixing bowl, whisk the egg. Add the sugar, milk, vanilla and milted butter and whish again until smooth. Add 1 cup of flour, the baking powder and salt and gently whisk until the batter is smooth. Add the remaining flour and blueberries and gently fold until the flour just disappears. (the batter will be lumpy).
Pour the batter into the pan and sprinkle with the topping. Bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out with dry cake crumbs when inserted into the center. Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user RNNURSE90.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 11.8 g
- Cholesterol: 47.1 mg
- Sodium: 79.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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