Esta es una exhibición prevé de cómo se va ver la receta de 'Blueberry Buckle' imprimido.

Receta Blueberry Buckle
by Salad Foodie

Blueberry Buckle

Chock full of blueberries, the tender and not-too-sweet cake batter produces a mid-morning coffee cake or dessert ‘extraordinaire’! A light streusel-like topping bakes to a fine crunchy top and it does indeed buckle or crumple a bit!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Wine and Drink Pairings: coffee, tea

Ingredientes

  • CAKE BATTER:
  • 2 cups flour (I used cake flour)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 to1/2 teaspoon lemon extract
  • 3 cups fresh whole blueberries
  • TOPPING:
  • 1/2 cup sugar
  • 1/3 cup flour (I used cake flour)
  • 1/2 teaspoon ground cardamom or cinnamon
  • 1/4 cup butter, chilled and cut in cubes

Direcciones

  1. CAKE BATTER:
  2. Adjust oven rack if needed, to bake cake in middle of oven. Preheat oven to 375 degrees. Butter or spray a 9x9-inch glass baking dish.
  3. In medium mixing bowl whisk together the flour, baking powder, and salt; set aside.
  4. In large mixer bowl beat together the butter and sugar on medium speed until well combined. Add the egg, milk and lemon extract and beat well.
  5. Add the flour mixture and milk alternately to butter mixture in one third increments, mixing after each to incorporate well.
  6. Gently stir in the blueberries then spread batter into prepared baking dish. Sprinkle the topping (directions follow) evenly over top of cake batter.
  7. Bake 35-45 minutes (or more if needed) until cake tests done with toothpick and top is lightly golden brown. Cool on wire rack at least 10 minutes before serving.
  8. TOPPING:
  9. In small bowl combine the sugar, flour and cardamom or cinnamon; add the cold butter cubes using a fork or pastry blender to work in until mixture is a crumb-like consistency.
  10. YIELD: 10 to 12 servings.