Blueberry Buckle



Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
Yield:
4 to 6 Servings
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

Cake
½ cup Butter
1 cup White Sugar
2 eggs
1 ½ cup Flour
2 ½ tsp Baking Powder
¾ cup Milk
Pinch of Salt
Splash of Vanilla
2 cups Nova Scotia Wild Blueberries, fresh or frozen
Topping
⅓ cup White Sugar
½ cup Flour
1 tsp Cinnamon
¼ cup Butter

Method: 

Cake

Cream the butter and sugar together. Add the eggs one at a time. Add flour and baking powder, then milk, vanilla and salt. Fold in the blueberries. Pour batter into a greased & floured 9-inch (22cm) cake pan.

Topping

Mix the sugar, flour and cinnamon in a bowl. Rub in the butter until it reaches coarse meal. Sprinkle over batter and put into pre-heated 375°F (190°C) oven for 50-60 minutes or until the centre of the cake is cooked.



Recipe Category: 
Photo of Blueberry Buckle
Blueberry Buckle