Ingredients and Weight:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together sugar and butter until light and fluffy. Beat in egg, buttermilk, and vanilla extract.
- Gradually add dry ingredients to wet ingredients until just combined. Do not overmix.
- Fold in blueberries.
- Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before serving.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10 grams
- Protein: 4 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Sugar: 25 grams
Dish Characteristics:
- Moist and tender blueberry cake with a sweet, crispy top
- Perfect for breakfast, brunch, or dessert
- Can be served warm or cold with whipped cream or ice cream
User Comments:
- "This recipe is so easy to follow and the buckle turned out perfect! Everyone at my party loved it." - Sarah
- "The blueberry buckle was a huge hit at our family gathering. It was so delicious and everyone asked for seconds." - Mary
- "I love that this recipe uses fresh blueberries. It makes the buckle so flavorful and juicy." - John
Special Precautions and Tips:
- To prevent the buckle from burning on top, cover it with aluminum foil after 20 minutes of baking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let stand for 5 minutes before using.
- Serve the buckle warm for the best flavor and texture. You can also drizzle it with a simple glaze made of powdered sugar and milk.
