Blueberry Buckle Recipe
Blueberry Buckle
June Platt's New England Cook Book
Serves 8.
Preheat oven t 375 to 400 degrees F.
FOR THE CAKE
1/4 cup soft butter
3/4 cup granulated sugar
1 egg, unbeaten
1/2 cup milk
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries, defrosted
2 cups all-purpose or Custard Sauce (see page 141)
Butter the sides and bottom of an 8-inch-square cake tin 2 inches deep. Cream the butter with the sugar, add the egg, and beat well. Add the milk alternately with dry ingredients sifted together. Add the berries, mix them in carefully, and spread the mixture evenly in the pan. Top with the following topping mixture.
FOR THE TOPPING
1/4 cup soft butter
1/2 cup granulated sugar
1/3 cup sifted flour
1/2 teaspoon powdered cinnamon
Blend the 4 ingredients together with a fork and distribute evenly over the cake dough. Place in the preheated oven and bake until the cake tests done in the center, or for about 35 to 40 minutes. Serve warm with Custard Sauce or cream.
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