'What are you baking today,' Peter asked as he walked into the kitchen, sniffing the air. I had risen with the birdies, allowing my man to sleep on so that I could bake a cake in the quiet of the morning. I think the aroma of the blueberry buckle woke him and I could tell by the smile on his face that he imagined he would be enjoying cake for breakfast.
'Good morning Mr Buckley. It's a blueberry buckle cake,' I replied. 'We have visitors today'. 'Oh,' he said, shoulders slumped. 'Does that mean I have to wait until morning tea?' I smiled. He was such a boy. 'I guess I could break the rules for you,' I responded, kissing him on the nose.
This streusel-topped blueberry buckle has been a family favourite for many years. Apart from its texture and taste, the beauty of it is that you can keep a supply of blueberries in the freezer all year round. I buy punnets of them in the summer months, when prices come right down, freezing them for later use. Costco sells large bags of frozen blueberries, making it even more economical. If you love blueberries, you might enjoy my streusel-topped blueberry macadamia muffins too. I store large bags of macadamia nuts in the freezer, beside the blueberries. Blueberries are lovely in breakfast hotcakes too. With summer coming, these peach and blueberry hotcakes with macadamias, mascarpone and maple syrup will be back on the menu too. Recipe for Blueberry buckle...
BLUEBERRY BUCKLE
1/2 cup unsalted butter 1/2 cup vanilla infused caster sugar 2 free-range eggs 2 cups plain (AP) flour 2 teaspoons baking powder 1 cup milk 3 cups blueberries For the streusel crumb topping: 1/2 cup soft brown sugar 6 tablespoons plain (AP) flour 1/2 teaspoon ground cinnamon 1/4 cup unsalted butter Grease a 20-cm (8-inch) square cake tin and line the base and sides with baking parchment. Preheat your oven to 180 degrees C. Make the streusel crumb topping first. Combine the brown sugar, flour and cinnamon in a bowl and rub in the butter until the mixture is crumbly. You can use your fingers, a knife, or pastry blender for this. Set the mixture aside. Combine the butter and caster sugar in a bowl and beat until light and creamy. Add the eggs one at a time, beating well after each one. Mix in the sifted flour and baking powder, together with the milk. Gently fold in half the blueberries. Using a spatula or serving spoon, transfer the batter to the prepared tin and smooth the top over, neatly. Sprinkle the remaining blueberries on the top. Finally, sprinkle the streusel topping evenly over the cake. Bake the blueberry buckle for 50-55 minutes until a skewer tests clean and the crumble topping is golden brown. Leave to cool in the tin, then serve, sliced. Serves 8-10.
Tell me dear readers, do you have stand-by recipes on your repertoire? What is your favourite go-to cake? Do you love blueberries as much as I do?
33 Comments
29/10/2015 05:58:03 pm
I would love to be woken up with the smell of blueberry baked goods cooking in the morning! What a great wife you are!
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Lizzy
2/11/2015 07:38:56 pm
Ha, thank you for the compliment... I was a good wife to my ex husband. : D Peter and I are life partners... but, yes, I am good to him xx
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29/10/2015 08:37:44 pm
I've been buying a lot of blueberries lately because they're so available and affordable and I've been thinking I need to do more with them than just put them in a smoothie. How lovely to wake up and smell this cooking in the kitchen xx
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Lizzy
2/11/2015 07:39:15 pm
It's great that they've come down in price, isn't it Charlie xx
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29/10/2015 09:04:14 pm
Oh yum! I'd be a happy camper waking up to the scent of freshly baked Blueberry Buckle too. :-)
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Lizzy
2/11/2015 07:39:25 pm
Sigh, xxx
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30/10/2015 02:07:17 am
I was all about the blueberries this week too! I think it's because they're finally at a good price!
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Lizzy
2/11/2015 07:39:43 pm
And isn't it wonderful, Lorraine!
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30/10/2015 04:12:58 am
I do not think I could have waited all morning for a slice of this either :) We have a berry farm close to us and I get berries to keep in the freezer often xx
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Lizzy
2/11/2015 07:40:12 pm
Oh Tandy, I am envious now. Our blueberry farm, or the one near us, I mean, closed down after a bad drought.
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30/10/2015 08:24:27 am
There's not much nicer imo than a moist, fruit filled buckle and this looks fab, Liz xx
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Lizzy
2/11/2015 07:40:23 pm
Thank you, Kellie xx
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30/10/2015 04:08:37 pm
LOVE blueberry buckle, Probably my favorite baked blueberry dish. Fresh blueberries are better -- slightly -- in this, but frozen work really well. Which means I need to get out to the store and buy some, because you have me craving this! :-)
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Lizzy
2/11/2015 07:40:50 pm
Another blueberry fancier... aren't they the best, John!
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Lizzy
2/11/2015 07:41:00 pm
Me too, Amanda, ;-)
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31/10/2015 01:19:57 am
This sounds (and looks) AMAZING!! My parents live in a blueberry zone, so I've become spoilt with fresh blueberries! I have a no fail tea cake recipe with blueberries folded through the batter that can be easily adapted to whatever is available - it's awesome with fresh tiny sour cherries, or candied kumquats, or chunks of fresh pear. The best thing about it is everyone thinks I have a LOT of different cake recipes!
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Lizzy
2/11/2015 07:41:14 pm
Oh wow, Red, how awesome!
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31/10/2015 02:13:32 am
What a scrumptious buckle, I love the bursting blueberries!
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Lizzy
2/11/2015 07:41:22 pm
Thank you lovely xx
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Lizzy
2/11/2015 07:41:31 pm
Mmmmmm. xx
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31/10/2015 06:06:48 pm
What a lovely way to wake, smelling delicious cake. Yum! I sure do have stand-by recipes in my repertoire, they all seem to be Asian focused, no cakes. Better work on changing that. I dont have a go to cake, but I LOVE caramel slice, does that count? And yes to blueberries, I always feel very fancy when I get to eat them, growing up they were a novelty, we had to travel to the city to even find them.
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Lizzy
2/11/2015 07:42:02 pm
Caramel slice is also yummy, no.... and I agree, blueberries are relatively new to this Hungarian girl too xx
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Fiona Ryan
1/11/2015 01:59:29 am
I've always loved the name of this dish - it some evokes the midwest USA to me. No idea why. The blueberries have been very good this year so I have been freezing them too.
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Lizzy
2/11/2015 07:42:25 pm
Funny that... they are good this year, aren't they Fiona xx
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1/11/2015 04:45:22 pm
how romantic! I would want this for breakfast too.
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Lizzy
2/11/2015 07:42:34 pm
Thank you xx
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1/11/2015 05:50:32 pm
This looks utterly delicious, a wonderful crunchy topping to a fabulous blueberry delight. GG
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Lizzy
2/11/2015 07:42:44 pm
Thanks lovely GG xx
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Lizzy
2/11/2015 07:43:00 pm
Oh, lovely, I can't wait to see your version David x
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18/12/2015 12:49:08 am
I love the names of all these American desserts Liz, buckles and grunts and slumps and pandowdys :)
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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