support@greatamericancommunity.com
Giant Poptart
Great American Cookbook
Back to School Pencil Cookies
Great American Cookbook
Lemon Raspberry Cream Pie
Great American Cookbook
Mountain Bar Cookies
Great American Cookbook
Do It Yourself Granola
Great American Cookbook
Spring Flower Cookies
Great American Cookbook
Mini Banana Cream Pies
Great American Cookbook
Party Animal Blondie Bars
Great American Cookbook
Healthy Snickers Dates
Great American Cookbook
Sour Cream Coffee Cake
Great American Cookbook
Love Letter-Shaped Cherry Hand Pies
Great American Cookbook
Decorated Heart Cookies
Great American Cookbook
Strawberry Cream Cheese Pastries
Great American Cookbook
Healthy Breakfast Cookies
Great American Home
Quick Cinnamon Monkey Bread
Great American Cookbook
Blueberry Breakfast Casserole
Great American Cookbook
Hot Cocoa Brownie Cups
Great American Cookbook
NYE Piñata Cookies
Great American Home
New Year's Eve Cake Poppers
Great American Cookbook
Coming Soon.
Blueberry Buckle
Blueberry Buckle
Emily Hutchinson's blueberry buckle is a deliciously tender lemon kissed cake studded with fresh blueberries and topped with a sweet buttery streusel topping.
Blueberry Bucke
Emily Hutchinson
Yield: Serves 8-12
Ingredients:
1/4 cup unsalted butter, softened 1/4 teaspoon fine salt
1⁄4 cup vegetable oil
3/4 cup granulated sugar
1 Tbsp lemon zest
1 teaspoon pure vanilla extract
2 large eggs at room temperature
1⁄4 cup lemon juice, fresh at room temperature
1 cup all-purpose flour, spoon and level measured 1 teaspoon baking powder
1/2 cup full fat sour cream, room temperature
2 cups blueberries
1 Tbsp flour for blueberries
Streusel topping
1⁄4 cup butter, cold
1⁄4 cup packed light brown sugar
1⁄4 cup granulated sugar
1⁄2 teaspoon cinnamon
1⁄2 cup all-purpose flour.
Streusel topping Directions:
1. Add cold cubed butter, both sugars, cinnamon and flour together in a food processor and pulse until butter is incorporated into the flour and sugar, use your hands to press and chunks of butter into the ingredients.
2. Put in refrigerator to keep cold, this helps the streusel not turn into a melted pool when baking.
Cake Directions:
1. Cream butter, salt, oil, sugar and lemon zest in a bowl with electric mixer until light in color. About two minutes on medium high. It will be light, white and fluffy. Add in vanilla and eggs. Then add lemon juice and stir. Set aside.
2. Whisk together flour and baking powder in a bowl. Alternately add flour mixture and sour cream to batter, ending with flour.
3. Wash and pat dry blueberries and coat in flour.
4. Add half of the batter into a greased and floured 9x9 pan or 9” pie pan. Sprinkle half of the blueberries on batter. Top with remaining batter. Add the other half of blueberries and then add the streusel and cover the top spreading streusel to the edges evenly. I also make this by adding all blueberries on top instead of in the middle, you decide.
5. Bake at 350 degrees F until cake is firm to touch and a toothpick comes clean from the center. 45-50 minutes on middle rack. The cake will be a beautiful brown color on the top.
6. Allow to cool and enjoy.
Comments 
Add comment...
TV app
Mobile app
Connect with us :
