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blueberry buckle

Two pints of fresh blueberries plus lemon zest go into this cake. It’s so delicious it got half eaten by Neil and my Dad before I could shoot it! Truth be told, I had a big slice too. The recipe was a childhood favourite of Neil’s that his stepmother Liz used to make every summer when local blueberries were in season. So I give you photos of a half eaten cake that was so good it couldn’t sit on the counter untouched any longer. The recipe feeds at least 8. And it’s wonderful with a side of ice cream or whipped cream.

blueberry buckle

Ingredients for the cake:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup soft butter
3/4 cup white sugar
1 egg
1/2 cup milk (I use almond milk)
1 tsp lemon zest
1 tsp vanilla
2 pints fresh blueberries (or 2 and 1/2 cups)

Ingredients for the crumble topping:
1/2 cup brown sugar
1/4 cup soft butter
1/3 cup flour
1/2 tsp cinnamon

Mix flour, baking powder, salt and spices. Then using a spatula whip the butter with the wet ingredients and then combine with the blueberries. Mix the crumble topping ingredients with a fork until it looks like small pebbles. Grease a large deep pie plate or 8 inch spring form pan. Pour into greased dish and top with crumble. Bake 350 degrees about 40 minutes until a knife inserted comes out clean. Be sure to place a cookie sheet under the dish when baking. Sometimes those sneaky blueberries can really expand. Enjoy as dessert or in the morning with coffee.

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