Guest Post

Guest Post by the Dainty Chef: Blueberry Buckle

Hello All I Eat Food readers! My name is Krissy, the Dainty Chef, my blog is where I share recipes that are family favorites and ones that I stumble upon in magazines, cookbooks, and other blogs.  Allie asked me to share something with you. I am returning the favor since Allie did a guest post on my blog a few months ago. You can check it out here. Thank you Allie for this opportunity to share with your readers.
On my blog I try to keep a balance of savory and sweet recipes, but sometimes I have a tendency to lean towards more sweet dishes. I love to bake and always have my eye on new and delicious treats. This recipe is actually a family favorite. I am not one to eat blueberries very often on their own, but I do love them when they are baked into something. This cake reminds me of summer because that is when my mom would always make it. Since my summer is right around the corner, I thought this was the perfect time to whip this up. The best part about it is that you can enjoy this cake as a dessert or in the morning with a cup of coffee. It is very versatile in that way. I hope you enjoy this as much my family does.
Blueberry Buckle
(Printable Recipe)
For the Cake:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups blueberries
For the Topping:
1/3 cup flour
1/2 cup brown sugar
1/4 cup butter
1/2 tsp. cinnamon
1/4 cup chopped walnuts (optional)
What you’ll do:
For the cake: Stir together flour, baking powder, and salt. In separate bowl, cream sugar, butter, and egg. Alternately add the dry ingredients and milk, stirring well after each addition.
Mix first four toppings ingredients until crumbled. Place 1/2 dough on the bottom of a greased and floured tube pan. Place blueberries on top and remaining dough on blueberries. Sprinkle with mixed topping. Bake for 45 minutes at 350 degrees.
Source: Betsy Blaston

3 thoughts on “Guest Post by the Dainty Chef: Blueberry Buckle

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