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Blueberry Buckle (International) — Recipe | Foodgeist

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Blueberry Buckle

🍽️recipe·International

Blueberry Buckle

Name: Blueberry Buckle
Cuisine: International
Ingredients: 1/4 cups Cold, Unsalted Butter, Cut Into Bits; 1/2 cups Granulated Sugar; 1/3 cups All-Purpose Flour; 1/2 teaspoons Cinnamon, Ground; 1/2 teaspoons Freshly Grated Nutmeg; 3/4 cups Unsalted Butter, Softened; 3/4 cups Granulated Sugar; 1 teaspoon Pure Vanilla Extract; 1-1/3 cup All-Purpose Flour; 1/2 teaspoons Salt; 1/4 teaspoons Baking Powder; 3 whole Eggs; 2 cups Blueberries, Rinsed

Ingredients

1/4 cups Cold, Unsalted Butter, Cut Into Bits

1/2 cups Granulated Sugar

1/3 cups All-Purpose Flour

1/2 teaspoons Cinnamon, Ground

1/2 teaspoons Freshly Grated Nutmeg

3/4 cups Unsalted Butter, Softened

3/4 cups Granulated Sugar

1 teaspoon Pure Vanilla Extract

1-1/3 cup All-Purpose Flour

1/2 teaspoons Salt

1/4 teaspoons Baking Powder

3 whole Eggs

2 cups Blueberries, Rinsed

Method

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1.
Preheat Oven to 350 degrees Make the topping: In a small bowl, blend together the 1/4 cup chilled butter, 1/2 cup sugar, 1/3 cup flour, cinnamon and nutmeg. Blend together with fork until mixture resembles coarse meal. Refrigerate while making batter. Batter: In bowl of electric mixer, cream together softened butter and sugar. Add vanilla. In a separate bowl, stir together the flour, baking powder, salt. To the creamed butter mixture, alternate add the flour and eggs, 1 at a time, beating well after each addition. Gently fold in the blueberries by hand. Pour batter into a well greased 10x2 inch cake pan. Alternately, I use a 10 inch springform pan. Sprinkle the chilled topping evenly over the batter and bake 45-50 minutes or until a toothpick comes out clean and topping is crisp and golden. Garnish with whipped cream, as desired.