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

-1/2 teaspoon salt

-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