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Wednesday, July 16, 2014

Blueberry Buckle Time!

I love blueberries and love baking blueberry buckle.  This recipe is from Martha Stewart's Living- I don't have the year and issue- sorry. At least 10 years ago- I made it in Vermont when I was married- I may have been pregnant with Peter.  It was amazing that year and very good every other year.  This year's blueberries from the Gville Farmer's Market produced a pretty great cake.  We love this for bfast, snack or with vanilla ice cream/custard- Whit's for dessert!  Here is the recipe- I love to share things that make my life on Newark-Granville Road so sweet!

1/2 cup butter- 1 stick -plus more for pan.
2 cups all purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
1 recipe Streusel Topping- Recipe follows.

Heat oven to 350 degrees. Butter and flour a spring form baking pan, and set aside.
In a medium bowl, stir together the flour, baking power and salt, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy about 3 minutes. Reduce mixer speed to low and add egg and vanilla
When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour mixture. Remove from mixer, gently fold in berries.
Pour batter into prepared pan, sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove cake from oven, leave in pan 10 minutes on a cooling rack. Remove from pan and let cool 15 minutes before serving.

Streusel Topping
makes enough for 1 ten inch cake or 2 six in cakes

1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup packed light-brown sugar
1 cup all purpose flour
6 tablespoons butter, room temperature

In a medium bowl, mix dry ingredients together, cut in the butter using a pastry blender or fork until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps. Store, refrigerated, in an airtight container, or sprinkle directly onto cake.

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