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Blueberry Buckle!

Blueberry Buckle!

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I made this upon a friend’s request. It’s called Blueberry Buckle and it makes you unbuckle your pants just so you can eat another slice!

I never said I was a clever writer. I’m pretty horrible, actually.

A Blueberry Buckle uses up a whole pint of blueberries per…buckle. That’s why I made two. I had too many blueberries that needed buckling. Blueberries are very bucklable. Their bucklability is very high. Why is it called a buckle? Someone tell me please.

Last week I had to find out what the difference between a Cobbler, Crumble and Crisp were. And now I’m baffled by the buckle.

I made two buckles with different toppings: one with a buttery cinnamon crumb topping, and another with a cream cheese frosting. Which one was better? You be the judge…

Blueberry Buckle (from simplyrecipes.com)

printable recipe

Cake ingredients:

  • 2 cups and 1-2 Tbsp of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 pint blueberries

Crumb Topping:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/3 cup sifted all purpose flour
  • 1/2 teaspoon cinnamon

             OR

Cream Cheese Frosting:

  • 4 oz. cream cheese
  • 1/3 cup confectioner’s sugar
  • 2 tbsp. honey

Directions:

1) Preheat the oven to 375°F. Grease an 8-inch baking pan.

2) Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan.

3) Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. OR if making the cream cheese frosting, whip ingredients for frosting together until creamy. Spread on cake after it is baked.

4) Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve.

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Preheat the oven to 375°F. Grease an 8-inch baking pan.

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Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg.

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Add the flour mixture in 3 parts, alternating with the milk.

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Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in.

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Pour batter into the prepared pan.

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Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

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Bake for one hour, then test for doneness by gently inserting a toothpick. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

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If making the cream cheese frosting, whip ingredients for frosting together until creamy. Spread on cake after it is baked.

My blogger friend from Hummingbirdappetite.blogspot.com sent me this bottle of homemade blueberry honey, so I figured I’d use it on this recipe. To go with the whole blueberry theme. The honey was so good my husband said he could eat the entire jar with a spoon.

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So…the question now is…which cake was the better one?

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A side by side comparison. Don’t mind that the frosted one is smaller. That’s an error on my part, of not evenly distributing the batter in the two pans.

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I liked them both. Because sometimes I feel like cream cheese, and sometimes I feel like buttery cinnamony crumbly goodness. And sometimes I can have my two cakes and eat them both.

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