my buckle.

no. it's not a belt i'm talking about; it's my homemade blueberry buckle. i made it three times over the course of two days a few weekends ago, and i'm ready to make it again! it's the type of baked good that can be enjoyed in the morning with a cup of coffee or in the evening hot out of the oven with a scoop of chilled vanilla ice cream. yum!

more often than not, i use frozen blueberries, which are just as good as fresh or even canned blueberries. as long as you incorporate two cups of them, it doesn't matter what kind you use.

this is the buckle minus the crumble topping


blueberry buckle

bread ingredients
¾ cup white sugar
¼ cup butter
1 egg
½ cup milk
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups blueberries (fresh or frozen)*

1. preheat oven to 375°. grease 8x8 pan.
2. cream together sugar, butter, and egg.
3. in separate bowl, mix flour, baking powder, and salt.
4. alternate flour mixture with milk as combining with sugar/butter/egg mixture.
5. stir in blueberries.
6. pour into pan.

topping ingredients**
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter (softened not melted)

1. combine sugar, flour, cinnamon, and butter.
2. sprinkle over cake batter.
3. bake for 35-40 minutes or until toothpick pull is clean.

* if you are using frozen blueberries, i recommend thawing them a little first. it will help when you mix them in with the batter.
** i always double the topping (a.k.a. crumble). you can never have too much butter, cinnamon, and sugar with your buckle.



1 comment:

  1. Taber thanks for the great recipe! I absolutely love YOUR buckle!