Monday, January 2, 2017

searching looking for my blueberry buckle recipe and find it not posted!

a favorite from childhood:

My Blueberry Buckle

For the cake:
·       2 cups cake flour
·       1 teaspoon baking powder
·       1/2 teaspoon kosher salt
·       1/2 teaspoon ground cinnamon
·       1/2 teaspoon Rosemary, finely minced
·       4 ounces butter, room temperature
·       3/4 cup raw sugar
·       2 large eggs
·       1 teaspoon lemon juice
·       1/2 cup whole milk
·       16 ounces fresh whole blueberries
For the topping:
§       1/2 cup sugar (white works best)
§       2/3 cup flour
§       1/2 teaspoon freshly ground cinnamon
§       2 ounces butter, chilled and cubed
§       2 ounces butter room temperature

For the cake:
Preheat the oven to 375 degrees F.
butter the sides of Spray a 9 by 9-inch glass baking dish, set aside.
whisk together flour, baking powder, salt and ground ginger. Set aside.
Whisk the butter and sugar until light and fluffy, about 1 minute.
Whisk in eggs and lemon juice
Mix flour then milk in 1/3 increments until everything has combined.
Stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour, thyme and nutmeg.
Add the butter and Mix into the dry ingredients until the mixture has a crumb-like texture.
Sprinkle the mixture on top of the cake.

Bake for 35 minutes or until golden in color.

Cool for at least 10 minutes before serving.