1 hour ago
Friday, June 13, 2014
Buckle your seatbelts, it's blueberry season.
I made this buckle late last night, and it's the perfect breakfast this a.m.
Not too sweet, nothing fancy, but that sugary cinnamon crunch topping makes this recipe drool worthy.
This is one of those easy cakes, not sure why it's called a "buckle" (maybe cause if you eat too much you won't be able to buckle your belt?).
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
zest of a lemon
2 large eggs
1/2 cup milk
1 pint blueberries
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Preheat the oven to 350°F. Grease an 9-inch springform pan. Set aside.
Sift together the 2 cups of flour, the baking powder and the salt. Set aside.
Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Add in the blueberries and carefully fold into batter.
Pour batter into pan.
Combine ingredients for topping with a fork or your hands to make a crumbly mixture. Sprinkle this over the batter and pat down.
Bake for 45 minutes, then test for doneness by gently inserting a fork.
When the cake has cooled, remove the ring around the springform pan.
Serve w/ basil whipped cream if you dare!
Here are some of my favorite summer blueberry recipes.
Check them out.
Best Damn Blueberry Ricotta Cake
Blueberry Lemon Streusel Cake
Blueberry Comfort Cake & Lemon Blueberry Muffins