A Blueberry Buckle

July’s Treat of the Month:   A Blueberry BuckleDessert for Two

 

when i worked afternoons and midnights years ago, i watched Martha Stewart Living in the morning.  i became crafty.  i baked, embroidered, sewed and hosted parties… the show inspired me quite a bit over the years.

and now that summer is here and blueberries are in season, i decided to make Martha Stewart’s Blueberry Buckle.

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i halved the recipe for two and tweaked it just a smidgeon.


 

img_1033-4   A Blueberry Buckle for Two

Batter:

  • 1/4 cup (1/2 stick) unsalted butter, room temp
  • 1 cup flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp. sugar
  • 1/2 large egg*
  • 1/2 tsp vanilla
  • 1/4 cup milk
  • 2 1/2 cups blueberries

* Whisk one large egg in a glass measuring cup and use half.  It works, trust me.

Streusel Topping:

  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/8 cup flour
  • 3 tbsp buter, room temp

Prepare streusal topping:

In a small bowl, whisk dry ingredients.

Cut in butter using a fork until crumbs form. Squeeze the mixture together to form medium sized clumps. Refrigerate until use.


Heat oven to 350.

Spray a 6-inch springform pan with a baking no-stick cooking spray. Sprinkle pan with flour, coating sides and bottom. Tap out extra flour.

In a small bowl, sift flour, baking powder and salt.  Set aside.

Tip One:  I use a fine mesh sieve to sift dry ingredients.

In a medium bowl using an electric mixer, mix butter and sugar on medium speed until light and fluffy, about 1-3 minutes.  Reduce to low, add egg and vanilla.

Add the reserved flour mixture and milk, alternating, beginning and ending with the flour mixture.

Gently fold in blueberries.

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There are lots of blueberries in the batter. It’s ok to squish a blueberry or two.  It happens.

Pour batter into prepared pan.

Batter will be thick. Use a knife or tap pan on counter to smooth out batter, if needed.

Sprinkle streusel topping over cake.

Bake 60-70 minutes or until cake tester/toothpick comes out clean.

Tip Two:  If buckle is not baked completely after 60 minutes, set timer for 5-10 minute intervals and recheck.  I found my buckle baked for about 70 minutes.

Remove from oven.  Leave in pan 10 minutes on a cooling rack.

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Release springform latch and let cool before serving.

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enjoy!


 

 

then brew a cup of joe and grab a plate from that set you only reserve for special occasions. settle into your favorite spot… be it on the porch, in the breakfast nook or on the balcony, and enjoy a slice or two of blueberry buckle.

and with crumbs on plate and cup empty, i am pretty sure you will be ready to tackle that day ahead.

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guess that No-Bake French Silk Pie i made last august started a trend for me, desserts for two. fun, super cute and less food in my belly.

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– f.

 

 

 

 

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