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BLUEBERRY BUCKLE A LA MARTHA

Blueberry Buckle

1 ten-inch round cake or 2 six-inch round cakes

1/2 cup (1 stick), unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Streusel Topping

1. Heat oven to 350°. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

4. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

5. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

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https://recipes.connorbowen.com/recipe/blueberry-buckle-a-la-martha/