Wednesday, August 4, 2010

Blueberry Almond (or pecan!) Buckle

I made Blueberry Almond Buckle this afternoon from a recipe I found in Hannaford's 'Fresh' magazine.  I find the best recipes in there! I didn't have any almond extract so I omitted that and I used chopped pecans instead of the almonds because that's what I had on hand.  It was deeeelicious!

Blueberry Almond Buckle

6 Tbsp (3/4 stick) unsalted butter, softened
1/2 Cup light brown sugar, packed
3/4 Cup flour

1 1/2 Cups plus 1 Tbsp. flour, divided
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups fresh or frozen blueberries
6 Tbsp. (3/4 stick) unsalted butter, at room temperature
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup low-fat milk
1/3 cup sliced almonds

1. Prepare topping.  In a large mixing bowl, use an electric mixer on medium speed to beat butter and brown sugar until blended.  On low speed, mix in flour just until crumbs form and flour is blended.  Be careful not to over mix- the texture should be very crumbly.  Transfer crumbs to a smaller bowl and set aside. 

2.  Prepare cake.  Preheat oven to 325*F.  Spray an 8 inch square pan or a 9 inch round baking pan with non-stick cooking spray.

3.  Sift 1 1/2 cups of the flour together with baking power and salt.  Set aside.  In a medium bowl, gently stir the blueberries and remaining 1 Tbsp flour together.  Set aside.

4.  In a large bowl, beat the butter and sugar with an electric mixer on medium speed until smooth.  Mix in the eggs, vanilla, and almond extract until blended.  Add half the flour mixture, and mix on low speed just to incorporate.  Add milk, mixing until blended.  Add remaining flour mixture, mixing just until incorporated and batter is smooth.  Batter will be thick  Use a spoon to stir blueberries into batter.  Spoon/pour batter into prepared pan and smooth the surface.  Sprinkle the crumb topping evenly over the batter.  Sprinkle the almonds over the crumbs, pressing them gently onto the crumbs.

5.  Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Cool the cake thoroughly in the pan, about 2 hours.  Serve at room temperature.

I have tons of fresh blueberries to use up so I'm on the hunt for blueberry recipes.  Next up is my go-to blueberry scone recipe I posted here. Then a blueberry pie perhaps?

1 comment:

  1. That looks amazing. I LOVE blueberries! I picked up some at the store today with the intent to use them to dye Easter eggs but I just could'nt do it. They are just too yummy! (we still had fun using just the veggies to color our eggs.)

    Thank for sharing your ideas!



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