13 June 2010

Sweet Summer Sunday - Blueberry Buckle

Hi all - Come on in and get yourself comfy!

 Welcome to my first "Sweet Summer Sunday"...I hope you enjoy it : ) . As mentioned in a previous post..I love desert. It is very rare that I will turn one down....However....I do find chocolate deserts a bit too heavy for summer. I prefer something light and refreshing. Something juicy and full of fruity flavour! I'm going to be showing you my top 4 summer deserts for the next four Sundays (this being the first).


This recipe is from the lovely Meg at her blog whatever.  We had some Blueberries in the fridge and I was getting a bit bored..and I bake when I am bored! I decided to make this cake and it is divine! I promise you'll love it....

You will need :  
  • 4 oz / 115 g / 1 stick / half a cup of Butter
  • 4.4 oz/ 125g/ 2 cups of plain/all purpose Flour
  • 1 + 1/2 tsp of baking powder
  • 1 egg
  • 1 tsp of vanilla extract
  • 4 fluid ounces / 1/2 cup of milk
  • 3 oz / 85g/ 3/4 cup of Castor Sugar
  • 300g - 500g or Blueberries (depending on how much flavour you would like) 
  • Spring cake tin - 10"
For the Streusel topping :
  •  6 Tbsp of butter
  • 1 Tsp of ground Cinnamon 
  • 2.2 oz / 70g / 1 cup of plain/all purpose flour 
  • 1oz/ 30g / 1/4 cup of packed brown sugar

Method :

Heat your oven to 350f / 170c / gas mark 4. Grease your tin and lightly sprinkle with flour to stop your cake sticking...set aside. Clean the blueberries and leave to one side to dry. In one bowl, sift together the Flour and the Baking powder.



In another cream the butter and sugar until light and fluffy. Then add the egg and vanilla and gently mix in. Once mixed in, alternate between adding the flour mixture and the milk, beginning and ending with the flour.


Now gently fold in the blueberries. You can either put the blueberries in whole or slice them in half. I prefer to put them in whole as it is less time consuming and you get bursts of blueberry juice in your mouth when you take a bite..great stuff! :D However in this instance I didn't have enough and I wanted to make the blueberries go further, so I sliced them all in half...it was a long job!


Pour the mixture into the spring tin and leave to settle whilst you make the Streusel topping. To make the topping simply add all the dry ingredients together in one bowl. Then break the butter up into small chunks and use your hands to mix combine it all.



You should end up with medium sizes chunks (like when making a crumble topping). Sprinkle over your cake mixture and put in the oven for an hour or when a knife comes out clean.





Leave it to cool..then remove from tin. Best served with whipped cream or vanilla ice cream..yum!

It is SO good!

Very light...very flavourful and full of blueberry goodness : ) 


Thanks for tuning into this weeks Sweet Summer Sunday!


Gemma X

6 comments:

  1. YUUMMM! That looks sooo devine. I 'buckle' at the knees for anything with a crumble on top - love the stuf. Thanks for the recipe Gemma.
    Kristine
    xx

    ReplyDelete
  2. Looks great. I will give this a try as I bake when I'm bored too.

    ReplyDelete
  3. That looked sooooo good! Love Meg. I've always wanted to try that fabulous rainbow cake she makes. Not on my diet however;)

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  4. isn't it awesome?!!!
    martha stewart "gave" it to me. :)
    and i have thanked her every time since.
    it is PREFECT for breakfast too. with hot coffee. and whipped cream!!

    ReplyDelete
  5. i have a big bag of blackberries in the freezer that have just been waiting for this recipe. it looks FABULOUS. i just can't resist anything with a crumb topping!!!! i start vacation in a week and this will be on my list of fun things to make....

    hugs, cindy

    ReplyDelete
  6. Ok - now I want this cake. I am going to have to make a tough decision between this or the lemon cake you posted. They both look so good!

    ReplyDelete

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Gemma x

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