Blueberry Buckle
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Serves 12
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Source: Adapted from Betty Crocker Cookbook
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A family favorite for breakfast or brunch. Use fresh, frozen or canned blueberries.
Batter:
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½
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cup
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butter
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4
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ounces
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115
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grams
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1½
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cup
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sugar (caster)
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10.5
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ounces
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300
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grams
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2
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large
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eggs
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1½
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cups
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milk
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375
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ml
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4
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cups
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flour (plain)
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20
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ounces
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565
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grams
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5
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tsp
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baking powder
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25
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ml
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1½
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tsp
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salt
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|
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7.5
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ml
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16
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oz
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blueberries (drained if canned)
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|
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455
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grams
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Streusel:
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1
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cup
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brown sugar
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4.5
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ounces
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125
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grams
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4
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tsp
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cinnamon
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|
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20
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ml
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1
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cup
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nuts, finely chopped
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4
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ounces
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110
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grams
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4
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Tbs
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butter, melted
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|
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60
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ml
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Heat oven to 375°F [190°C]. Grease a 9” x 13”[23 cm x 33 cm] pan.
Blend all batter ingredients except blueberries. Beat vigorously ½ minute. Carefully fold in berries.
Mix all streusel ingredients together in a separate bowl, blending with a fork until crumbly.
Spread ½ the batter in the pan. Sprinkle with ½ of the streusel.
Spoon on remaining half of batter, spreading as evenly as possible. Top with remaining streusel. (Note: the batter and streusel
will not spread evenly as the batter is too thick, but don’t worry about it, just get it as even as possible).
Bake 45 to 50 minutes or until a tester comes out clean.
If making in three 7"x11" [18 cm x 28 cm] pans, bake for 25 minutes each.
Notes:
-
If using fresh or frozen blueberries that are large, it is better to halve the recipe or bake in 2 smaller pans (8”x8” [20cm x 20cm square or 9” [23cm] round pans) as the moisture from the berries will not allow the center to bake evenly in a large pan.
- No blueberries? No problem. Spread about ½ cup berry jam (stirred to make smooth) over the first layer of batter.
Sprinkle with ½ the streusel, the remaining batter, then remaining streusel.
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