Juice Press & Co.
Jeanne Popecki inspires us again! A writer for the Burlington Free Press she has provided me with a recipe and assignment I fully accept! Blueberry buckle - a cake with crumb
topping! Cinnamon, flour and butter crisp create the most unforgettable addition! It starts with whipped butter, sugar and a perfectly white egg. Flour and milk to whip the batter and an oven to brown and bake.
Blueberry Buckle originated in Poland as a perfectly petite baked berry cake and to me happens
to be the most wonderful way to enjoy blueberries.
For breakfast, tea and coffee it would appear to go with it all. A blueberry feast I say! Come
one, come all! Too many blueberries? You know just what to do! Bake a blueberry buckle and enjoy whichever way you choose.
1/4 cups butter
3/4 cups sugar
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 cups fresh whole blueberries, rinsed
1/4 cup room temperature butter
1 teaspoon cinnamon
1/2 cup sugar
1/3 cup flour
/1 Preheat oven to 375 degrees.
/2 Butter and flour a small cake pan [round].
/3 Cream butter for the Buckle portion of the recipe, add sugar and salt until fully whipped
and one egg to the emulsion.
/4 Add one cup of sifted flour, baking powder and 1/2 cup of milk to the butter sugar base until gently gathered and proceed to add remaining quarter cup of flour and milk
to the dough until it has reached an even consistency.
/5 Add blueberries!
/6 Add batter to small cake round and begin to prepare crumb topping.
/7 In a small bowl, whip room temperature butter, sugar, cinnamon and flour with a wooden spoon. Two clean hands help achieve the perfect crumb consistency, simply by pressing
all the ingredients together until even between your thumbs and finger tips. Messy, yes. But allows for the perfect crumb.
/8 Crumble crumb topping on Blueberry Buckle batter and bake for 30-35 minutes.
/9 Remove from oven when knife / toothpick comes out clean.
A Note: Keeps for two to three days. Best, day two!