1861 Inn

Recipe

Blueberry Buckle: Breakfast-Brunch

Servings: 8

Prep time:30 minutes

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

Step 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.

Step 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.

Step 3:

Pour into prepared pan and sprinkle with topping. Bake for 1 ½ hours until toothpick comes out clean. Cool before serving.

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    Batavia, OH 45103
    USA
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