BLUEBERRY BUCKLE
A
buckle is a 100 year old family recipe that has been passed down
through generations,is an old-fashioned single layered cake
interspersed with berries and with a streusel-type topping that
“buckles” as it cools. There is one word for that blueberry
buckle: sublime.Not
too sweet, perfectly moist, warm and bursting with berries.The buckle
cake usually serves 8-10 people and if you follow this recipe it has
319 calories.
“Here is a tip use Aluminum
foil can be used to keep food moist, cook it evenly, and make
clean-up easier”.
INGREDIENTS
-3/4
cup white sugar
-1/4
cup shortening
-1
egg
-2
teaspoons baking powder
-1/2
cup milk
-2
cups all-purpose flour
-2
cups fresh blueberries
-1/2
cup white sugar
-1/3
cup all-purpose flour
-1/2
teaspoon ground cinnamon
-1/4
cup butter, softened
-Add
all ingredients
PREPARATION
1.In
a mixing bowl, cream together the sugar and shortening until light
and fluffy. Add the egg and mix until blended. Then add the milk and
mix again until blended.
2.In
a separate bowl, sift together the 2 cups flour, baking powder and
salt. Fold the dry mixture into the wet mixture slowly until blended.
Fold in the blueberries.
3.Grease
and flour a 9x9 or 8x10 pan. Spread the blueberry batter evenly into
the prepared
pan.
4.To
make the topping, combine the sugar, flour, and
cinnamon. With a pastry
blender or two knives, cut in butter until mixture is crumbly.
Sprinkle over the cake mixture in the pan.
5.Bake
at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for
an 9x9 pan (until cake tester comes out clean). Other size baking
pans may be used - just adjust the cooking time accordingly.
6.Serve
warm or cold, plain or with vanilla ice cream or whipped
cream.
Emily Ailish Doherty & María García Valverde 4ºB
