Stagecl Posted March 22, 2008 Report Share Posted March 22, 2008 This is one of my all time favorite cakes...also great as a coffeecake. 2 Cups plus 1 to 2 Tbsp sifted all purpose flour 2 tsp baking powder 1/2 tsp salt 1/4 C (1/2 stick) butter, softened 3/4 c sugar 1 large egg 1/2 c milk 1 pint blueberries Topping: 1/4 c (1/2 stick) butter, softened 1/2 c sugar 1/3 c flour 1/2 tsp cinnamon Preheat oven to 375 degrees. Grease an 8 inch springform pan. Set aside. Sift together the 2 c flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining Tbsp or 2 of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set a side. Combine ingredients for topping with a fork to make a crumbly mixture. Sprinkle this over the batter spreading evenly. Bake for 1 hour, then test for doneness by inserting a cake tester. If it does not come out clean, give the cake another 5 to 10 minutes to bake. When cake has cooled, run a knife around the edges and lift out of pan. Serve with whipped cream generously spiked with rum or vanilla ice cream. Quote Link to comment Share on other sites More sharing options...
jeanros Posted March 22, 2008 Report Share Posted March 22, 2008 Cheryl, Thank you for the recipe, sounds good, I will try it for Easter. Jean Mille Quote Link to comment Share on other sites More sharing options...
Sandra Darlington Posted March 22, 2008 Report Share Posted March 22, 2008 Yumm! Blueberries are my favorite. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
Stagecl Posted March 23, 2008 Author Report Share Posted March 23, 2008 It is also good warmed with vanilla ice cream:P:D Cheryl Quote Link to comment Share on other sites More sharing options...
JenMcManus Posted April 16, 2008 Report Share Posted April 16, 2008 Cheryl, This is baking in my oven as we speak. Yummy, good smells are wafting thru my house! Thanks for the recipe, Jen Quote Link to comment Share on other sites More sharing options...
lyonden Posted April 16, 2008 Report Share Posted April 16, 2008 Oh Cheryl - I had to save this recipe............... Quote Link to comment Share on other sites More sharing options...
echloe Posted May 26, 2021 Report Share Posted May 26, 2021 I was really missing blueberry fruitcake (I know almost everyone hates it), but I found a substitute. I did the recipe below but with blueberries instead of cranberries and used around a cup of pecans and walnuts. My husband doesn’t like fruit cake but he loved this cake. Unfortunately though none of the non-keto family members would even try it. Quote Link to comment Share on other sites More sharing options...
Phil0110 Posted September 13, 2022 Report Share Posted September 13, 2022 Ingredients FOR THE STREUSEL It's my fav recipe 1/2 c. unsalted butter, melted 1/3 c. firmly packed light brown sugar 1/4 c. granulated sugar 1 tsp. ground cinnamon or cardamom 1 1/4 c. all-purpose flour Pinch of salt FOR THE BUCKLE 2 1/4 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 3/4 c. granulated sugar 6 tbsp. unsalted butter, softened 2 large eggs 1/2 c. whole milk 2 tsp. lemon zest 2 tsp. vanilla extract 3 c. fresh blueberries, divided Nonstick cooking spray Directions Preheat the oven to 375°. For the streusel: Stir together the melted butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake. For the buckle: Stir together the flour, baking powder, and salt in a medium bowl. Beat the butter and sugar at medium speed using a handheld mixer or stand mixer until creamy in a large bowl. Add eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries. Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup blueberries. Using your fingers, crumble the streusel mixture and sprinkle it evenly over the berries and batter. Bake until a tester comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing. Quote Link to comment Share on other sites More sharing options...
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