Submitted by: babeinhalifax

Also known as Newfoundland Blueberry Buckle.

Ingredients

Cake Layer
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
2/3 cup packed light brown sugar
1 egg
1/4 cup buttermilk (or 1/4 cup milk mixed with 3/4 teaspoon of vinegar)
1 teaspoon vanilla extract

Topping & Filling
1/4 cup all purpose flour
1/2 teaspoon cinnamon
3 tablespoons chilled butter (cut into pieces)
3 cups blueberries
2 tablespoons icing (confectioners’) sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch round cake pan and line bottom with waxed paper, then flour pan.
2. For cake layer mix flour, baking powder, baking soda,and salt.
3. In a large bowl, cream the butter and brown sugar. Beat in egg, buttermilk, and vanilla.
4. Gradually add the dry ingredients, beating well after each addition. Spread the batter evenly in prepared pan.
5. To make topping: In a small bowl, mix the flour and cinnamon.
6. Using pastry blender, cut in chilled butter until the mixture resembles coarse crumbs.
7. Spread blueberries evenly over cake and sprinkle topping over them. Bake for 1 hour 10 minutes.
8. Let cool in pan 30 minutes. Run the tip of a knife around the edge of the pan turn cake onto a plate.
9. Dust top with icing sugar and serve warm.

This recipe is from Breakfast and Brunch, Cakes.

(0 votes, average: 0 out of 5)
You need to be a registered member to rate this post.

 Loading ...

 Email This Recipe