AB's Blueberry Buckle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the cake:Nonstick cooking spray9 ounces cake flour, approximately 2 cups1 teaspoon baking powder1/2 teaspoon kosher salt1/2 teaspoon ground ginger2 ounces unsalted butter, room temperature5 1/4 ounces sugar, approximately 3/4 cup1 large egg1/2 cup whole milk15 ounces fresh whole blueberries, approximately 3 cupsFor the topping:3 1/2 ounces sugar, approximately 1/2 cup1 1/2 ounces cake flour, approximately 1/3 cup1/2 teaspoon freshly ground nutmeg2 ounces unsalted butter, chilled and cubed
For the cake:
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PDOBRIEN.
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PDOBRIEN.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 8.3 g
- Cholesterol: 37.0 mg
- Sodium: 150.9 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g