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BLUEBERRY BUCKLE 
 
Aug. 22, 2011 6:19 pm 
Updated: Aug. 30, 2011 2:19 pm

Juice Press & Co.
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08/18/11
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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.


Ingredients

Buckle

1/4 cups butter

3/4 cups sugar

1 egg

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

2 cups fresh whole blueberries, rinsed


Crumb Topping

1/4 cup room temperature butter

1 teaspoon cinnamon

1/2 cup sugar

1/3 cup flour


Instructions

/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!

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Comments
Aug. 22, 2011 7:39 pm
At a glance, your recipes may be delicious but I am wondering why you want to "steal" the first page and half of the second page from folks that deserve the space as much as you. Fifteen posts is very inconsiderate of your fellow bloggers and it will not get you any popularity- although you will get the most frequent blogger award.If you are trying to advertise for "A Tomato a Day" or "Juice Press and Company", you probably owe AR some advertising money.
 
Aug. 22, 2011 9:38 pm
Tomgirl you are the most ignorant freaking creep I have ever seen on these pages. What self possession would move you to erase the hard work and dedication of people who put hours and hours into writing meaningful blogs. You f-ing disgust me. Go away from this forum and never return.
 
Candie 
Aug. 23, 2011 5:16 am
While beautifully written, and with gorgeous pictures, after I realized you had spammed a page and a half of blogs, I stopped looking. Actions like that would make me less inclined to visit, or purchase anything from either companies you seem to be advertising for.
 
Aug. 23, 2011 9:26 am
Normally, I agree with Raedwulf. Rather that have you disappear, how about using some moderation when you post. Instead of multiple posts, how about two recipes per post and having your posts a few days apart instead of overrunning the other folks? This isn't like Blogspot where you can post numbers of times and affect nobody else.
 
Aug. 23, 2011 10:11 am
whoa, guys a little harsh, tomgirl is a new blogger. Looking at the profile, these are among the first of blogs I could find. Advertising and many at one time to fill the pages, well yes. But tomgirl may not know that blogs fill up the pages to bump other bloggers back. Tomgirl, our blogs read as a book, and eventually fall off the pages only to be found by looking at members profiles. Regular blog readers will know to go to page 2 and 3 to find the most recent blogs.
 
Candie 
Aug. 23, 2011 10:20 am
I wasn't really trying to be harsh, but she's not a new blogger here either Gramma. She's deleted her older ones because I've seen her post 2-3 blogs in a row before- this is the first time she's posted a page and half of them though
 
Aug. 23, 2011 4:32 pm
I'm wondering how the heck 18 blogs can be posted in 15 minutes!?!
 
Aug. 23, 2011 7:29 pm
This is not her first time doing this. I believe the first time there were 3 or 4, the second, 7 or 8. It's ridiculous.
 
Aug. 23, 2011 10:48 pm
Ah ha, there is history, gotcha.
 
Aug. 24, 2011 8:44 am
I was a member of and ran a very large discussion forum for many years. The way I think about it, if you are smart and savvy enough to be able to post such well put together articles then you most certainly would have to be sentient enough to understand net etiquette. This isn't just an error, like Candie said, it's spam. It's rude.
 
Aug. 30, 2011 2:19 pm
You guys need to calm down. I can see getting annoyed but the derogatory language really is uncalled for. You preach about how you're all a family here and support each other but you're more than willing to rip the throat of a newbie out. You're all so inspiring, really!
 
 
 
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Tomgirl

Home Town
Chicago, Illinois, USA
Living In
Burlington, Vermont, USA

Member Since
Jun. 2011

Cooking Level
Expert

Cooking Interests
Healthy, Vegetarian, Gourmet

Hobbies
Scrapbooking, Boating, Photography

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