Blueberry Buckle
recipe modified from cake keeper Cakes by Lauren Chattman Topping 36g Flour 80g brown sugar 80g sugar 56.5g butter Method Mix flour and both sugar Add in butter, uses mixer or hand to mix until it resembles coarse meal with some large crumbs Transfer to a bowl and refrigerate until ready to use Cake [A] 220g Flour 2 tsp Baking powder [B] 56g butter 130g sugar 1 egg 1/2 cup milk 3 cup blueberries Method
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Comments
the recipe say 3 cups ^__^ I use about 2.5 cups ..yes yes indeed very delicious
Oh you have the same book ? Great!I love Ginger Milk Curd very very much...so I replicate the instant Ginger Milk Curd by Yummy House