LINNY THE CHEF
Friday, August 15, 2008
Blueberry Buckle :: The Steiger's
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!
Thanks to the Steiger Clan for
sharing a recepie!
Sounds yummy.
Blueberry Buckle
Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar (or less)
1/4 cup butter, softened
2 eggs
1/2 cup milk
3 cups fresh blueberries
Topping:
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
1/4 cup walnuts (optional)
Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans)
Cake
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries.
Topping
In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter.
Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired.
Great for freezing!!!Labels: bake, baking, blueberries, cake, cinnamin, dessert, summer dessert
¶ 8/15/2008 09:23:00 AM 0 Comments
