Blueberry buckle is a lovely cake. It is a white cake with berries swirled through out under a crunchy topping of sugar and cinnamon. It is a perfect coffee cake to serve with coffee or tea. My grandmother always made one of these cakes when we visited during the summer.
I baked this cake today and the house smells like berries and cinnamon. I realized there are a few things about the recipe that I hadn’t mentioned in the first post so I decided to repost it. I didn’t include a photo because I’m still having problems with uploading photos.
The recipe makes 6 to 8 servings.
- ¾ cups of sugar
- ¼ cup shortening (I use butter)
- 1 egg
- ½ cup of milk
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 2 cups fresh blueberries
Make before mixing the cake. Mix ½ cup sugar, 1/3 cup flour, ½ teaspoon cinnamon and ¼ cup butter.
Heat the oven to 375 degrees. Grease and flour a 13x9x2 baking pan (I use a glass dish). Mix the topping and set aside.
Mix the sugar, shortening (or butter) and the egg in a mixing bowl. Stir in the milk.
Mix the flour, baking powder and salt in a small bowl. Stir the dry mixture into the wet mixture. The batter will be very thick. Carefully fold the blueberries into the cake batter.
Spread the berry and cake mixture evenly in the baking pan. Cover the top of the cake with the topping mixture.
Bake the cake for 45 to 50 minutes or until the center tests done.
Other berries can be used instead of blueberries or a mixture of different types of berries.
You may be tempted to add more milk to the cake batter but don’t do it. The betties provide extra moisture as the cake bakes.
There is no vanilla or other flavoring in the batter. The berries will flavor it. You can add some lemon peel if you want.
Make sure you work the butter into the topping well or you might end up with some dry spots on top of the cake. Use a pastry blender or fork to cut in the butter.
This cake would probably freeze well. I’ve never had enough left to try that.