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 vanilla ice cream or whipped cream. If you use frozen blueberries (acceptable for sure) just thaw them for a minute in the microwave and then drain the juice.
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 cups frozen, see note above about thawing)
Ingredients for the crumble topping:
1/2 cup brown sugar
1/4 cup soft butter
1/3 cup flour
1/2 tsp cinnamon
First prepare the cake. Heat your oven to 350 degrees. Mix flour, baking powder, salt and spices. Then using a spatula cream the butter with the sugar and then add the remaining wet ingredients. Combine wet with dry and stir in the blueberries.
Mix the crumble topping ingredients in a separate bowl with a fork until it looks like small pebbles. Grease a 9 inch 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.
