Tuesday, September 20, 2011

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
  1. Preheat oven 175 C
  2. Mix [A], use 1/4 cup [A] mixture and mix with the blueberries
  3. Mix [B] for 3 minutes
  4. Add in egg
  5. Add in flour in 3 parts and milk in 2 parts (start n end with flour)
  6. Using spatula stir in blueberries
  7. The batter will be stiff
  8. Scrap the batter into 9" Spring pan
  9. Using finger distribute the topping evenly
  10. Bake for 50 minutes @ 175C








6 comments:

Chefdevil said...

look so delicious, like something I can eat often 55 ++

Quay Po Cooks said...

I love blueberry cakes, You used a generous amount of blueberries there. I am sure it taste delicious!

Simonne said...

Quay Po,

the recipe say 3 cups ^__^ I use about 2.5 cups ..yes yes indeed very delicious

Elena said...

So easy to make. Even my sister can do it.

lena said...

i hv this book, your blueberry buckle is simply fantastic looking! thanks for your tips given to me on the ginger milk curd, appreciate that a lot!

Simonne said...

Lena,
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