Friday, July 4, 2014

Blueberry Buckle Cake ('Cuz...'Murica!)

Happy Fourth of July to all my U.S. friends!

In our household, the Hubster always requests this cake for dessert (it's also a great breakfast snack). It's chock-full of blueberries, in season in our corner of paradise. If you want to give it a try, here's my recipe:

Blueberry Buckle Cake


1/4 c butter, softened
3/4 c sugar
1 large egg
1 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 c buttermilk (or use 1 tbsp vinegar and add milk to create 1/2 cup)
1 pint blueberries, rinsed

1/2 c all purpose flour
1/3 brown sugar
1/4 c butter, softened


4 oz. cream cheese, softened
1/2 tsp lemon juice
1/3 c confectioners sugar
1 tbsp hot water

For cake, in large mixing bowl, combine butter and sugar. Add vanilla and egg, stir until creamy. In separate bowl, combine next three dry ingredients. Mix dry ingredients into sugar mixture, alternating with buttermilk until just stirred. (Do not overstir!) Fold in blueberries.

For topping mix all three ingredients and use fork to create crumbs.

Pour batter into a greased 9-inch cake pan, spread evenly. Top with crumbs. Bake in a preheated 375 degree oven for 40-45 minutes. Allow to cool for ten minutes. While cooling, beat cream cheese, lemon juice, and confectioners sugar until creamy. Stir in water to make a thin consistency (use more water or less, if necessary). Remove cake from pan and drizzle with glaze. Serve warm.

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