Blueberry Buckle

Breakfast-Brunch
Cook time: 30 minutes
Servings: 8

Ingredients

  • 8 tablespoons unsalted butter softened
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup milk
  • 1 lb blueberries or blackberries
  • 1 3/4 cups flour
  • 6 tablespoons flour

  1. Heat oven to 350. Butter and flour a 9” springform pan. Make the topping: Stir together 4 tbsp. butter, 6 tbsp. flour, ½ cup sugar, ¼ tsp. salt, cinnamon and nutmeg.
  2. In a medium bowl, whisk together the remaining flour and salt, along with baking powder; set aside. In another bowl beat the remaining butter and sugar with mixer on medium speed until pale and fluffy, about I minute. Add vanilla and egg and beat until smooth. Add the 1 3/4 cups of flour and milk and mix for one minute. Add the berries, folding in gently.
  3. Pour into prepared pan and sprinkle with topping. Bake for 1 ½ hours until toothpick comes out clean. Cool before serving.

1861 Inn

Details

  • Nightly Rate $135 - $155
  • Reviews (252) 4.8
  • Rooms 3
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-5137352466