Ingredients and Weight:
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) unsalted butter, softened
- 1 large egg
- 1 cup (240ml) buttermilk
- 2 cups (300g) fresh or frozen Maritime blueberries
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour an 8x8 inch (20x20 cm) baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the egg, buttermilk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Spread half of the batter into the prepared baking dish. Sprinkle with the blueberries. Pour the remaining batter over the blueberries.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 300
- Fat: 12g
- Carbohydrates: 45g
- Protein: 4g
- Fiber: 2g
- Vitamin C: 5mg
Dish Characteristics:
- A moist and tender blueberry-filled cake
- Sweet and tart with a slightly crunchy topping
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This blueberry buckle was so delicious! The blueberries were plump and juicy, and the cake was moist and fluffy."
- "I love the combination of sweet and tart in this dish. It's the perfect dessert for a summer day."
- "This buckle is so easy to make, and it's always a hit with my guests."
- "I've made this recipe several times, and it's always come out perfect."
- "I highly recommend this recipe to anyone who loves blueberries."
Special Precautions and Tips:
- If using frozen blueberries, thaw them before using.
- Do not overmix the batter, as this will make the cake tough.
- Let the buckle cool slightly before serving so that it sets properly.
