Monday, August 30, 2010

Blueberry Buckle

Hey long lost friends! I've been really lazy this summer and haven't sat down to write. I hope you all have had fantastic summers! I've been doing a lot of baking so keep your eyes out for a lot of posts in the next few weeks. 

This recipe I'm sharing with you today is one of my family's summer hits. We have friends who have taken this recipe and added it to their restaurant menu. I have great memories of waking up to the smell of blueberry buckle as it's being pulled out of the oven. At our lake house, our neighborhood gathers and has breakfast on the beach at least once a summer and the blueberry buckle is a constant there. 

You won't be disappointed in this recipe! It's just delicious. 

Blueberry Buckle

3/4 cup sugar 
1/4 cup butter, at room temperature
1 egg 
1/2 cup milk
2 cup flour 
2 tsp baking powder
1 1/2 tsp grated lemon peel 
1/2 tsp salt 
1 1/2 cup blueberries

Crumb topping:
1/2 cup sugar 
1/3 cup flour
1/2 tsp cinnamon 
1/4 cup butter, softened

Preheat oven to 375°.  Grease & flour (or spray) 8” pan. 

In a small bowl, combine flour, baking powder & salt. 

In a large bowl (or stand mixer), cream the butter & sugar together until light and fluffy. Then add egg and mix, stopping to scrape the sides of the bowl. Next, mix in the lemon peel & milk. Slowly add the flour mixture until incorporated, then fold in blueberries (if using frozen blueberries, toss them with a bit of flour to cover). 

Spread in pan. Combine topping ingredients and sprinkle over batter. Bake for 25-35 minutes (depending on how much you want it cooked-- my family likes it pretty gooey). 

For 8x8 pan- double the topping recipe.  
For 9 x 13 pan-  double batter recipe & triple the topping. 


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