Blueberry Buckle

  • Yield: 6 to 7 servings

Ingredients

Cake:
1/4cup unsalted margarine or butter
3/4cup sugar
1large egg
1teaspoon vanilla
2cups all-purpose flour
2teaspoons baking powder
1/2teaspoon salt
1/2cup non-dairy creamer or milk
1tablespoon all-purpose flour
1pint blueberries
Topping:
1/2cup sugar
1/3cup all-purpose flour
1/2teaspoon ground cinnamon
1/4cup margarine or butter, softened
-- Non-dairy whipped topping or whipped heavy cream

Instructions

  1. Preheat oven to 375F.  Grease an 8-inch springform pan.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Beat in egg and vanilla.
  3. Combine 2 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with the four mixture.
  4. Combine 1 tablespoon flour with blueberries (to keep them from sinking to the bottom) and fold into batter.  Pour batter into prepared pan.
  5. Combine sugar, flour, and cinnamon in a small bowl.  Cut in butter with a pastry blender or fork until crumbly; sprinkle on batter.
  6. Bake for 1 hour or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack.  Run a knife along the edge of pan and remove sides.  Serve with whipped cream.

Recipe reprinted with permission from Joseph Kushner Hebrew Academy/Kushner Yeshiva High School’s The Kosher Palette (Livingston, New Jersey 2000). 

 

 

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