Friday, March 28, 2014

Blueberry Buckle

Six months ago today we moved into our little house.  It seems so recent and so far away all at once. We are certainly more settled and it really feels like our home. 

That being said, there is so much work we still want to do and need to do. This week we had some one come look at our trees - there is one in the backyard that needs to come down. We also have some woods that need a bit of picking up. It is not a huge portion but when winter reveals lots of downed trees and branches we decided it needed some sprucing up. 

Of course all of this came with a price tag.  A steep one at that and now we are deciding what are the priorities.

I try not to dwell on all of the dollars too much and instead focus on making the house more of a home in smaller ways. One of these ways is using the kitchen, baking, and eating together around our dining table. 

I made this blueberry buckle after seeing the recipe on the King Arthur's Flour website. It made the whole house smell like cinnamon goodness.  Now that is my kind of home.

Blueberry Buckle

by Emily Morris
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients (serves 9)
For the Topping:
  • 1/3 cup sugar
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon cinnamon
  • 1/4 cup (1/2 stick) butter
For the Batter:
  • 2 cups All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup (4 ounces) milk
  • 2 cups fresh or frozen blueberries, well drained
Preheat your oven to 375°F.

For the Topping:
Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork or your finger tips until it reaches a crumbly state. Set aside.

For the Batter:
Sift the flour, baking powder and salt together in a medium sized mixing bowl. Set aside.
In a large bowl cream together the sugar, butter or margarine, egg and vanilla.

Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.

Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let the buckle cool for 10 minutes before serving.
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1 comment:

  1. This looks so good!! I'm a huge fan of blueberry buckle! :)


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