Friday, July 01, 2016

Blueberry Buckle

This is my new favorite recipe to use up blueberries. It is cross between a blueberry muffin and coffee cake. I am posting the original recipe and the ways I changed it. I made it the recipe the first time, but it was too sweet. So I reduced some sugar, substituted some applesauce for butter, and used half whole wheat flour the second time. Still great!!

Note: This is better served the day it is made.  The second day is okay.  By the third day the topping gets mushy.



Strusel ingredients:
1/2 c. Flour
1/2 c. Brown sugar
2 T. Sugar
1/4 tsp. cinnamon
Pinch salt
4 T. Butter

Mix everything but butter in mixer for 30-60 seconds until combined. Add butter and mix until it resembles wet sand (about 2-3 minutes). Set aside. 

Cake ingredients:
1-1/2 c. Flour (can use up to half whole wheat without noticing)
1-1/2 tsp. baking powder
10 T butter (or 4T butter and 6T applesauce)
1/2 tsp salt
2/3 c. Sugar (or 1/3-1/2c.) 
1/2 tsp. lemon zest (I haven't used this because I haven't had any lemons)
1-1/2 tsp. vanilla
2 eggs
4c. Blueberries

Preheat oven to 350 degrees. Grease 9" cake pan (I have also made this in a 13x9). 

Cream butter, sugar, salt, and lemon zest about 3 minutes. 

Beat in vanilla. 

Best in eggs one at a time. 

Add flour and baking powder. Stir about 20 seconds. Don't overbeat!! Fold in blueberries with spatula. Batter will be very thick. 

Push batter to edges of pan with spatula.  Sprinkle with strudel. 

Bake 55 minutes (or 30-40 if using bigger pan).  Cool 15-20 minutes. Invert on  cookie sheet. Invert a second time in plate (so strudel is on the top). Or just serve out of pan. :) 

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