BLUEBERRY BUCKLE

I have been baking a lot with fresh blueberries lately and after a couple of failed (yet delicious) recipes I have learned fresh blueberries often times sink to the bottom of cakes and breads...very frustrating.

Here are a few things that I now do to try to eliminate the sinking problem:
* Blueberries sink in cakes and breads due to gravity.
* If you are using fresh, plump, juicy blueberries roll them in flour first before adding them to a batter.
* Consider using a little less liquid (ex: milk) to make the batter thicker to prevent sinking.
* Frozen blueberries usually don't sink as easily (but there is nothing better than fresh)!
* Once you pour the batter in the pan start baking immediately so there is less time for them to sink.

This recipe is great! The batter is so thick that I didn't have any issues with the blueberries sinking. I also did a few extra things listed above to help.

Blueberry Buckle
Adapted from allrecipes.com

Cake:
3/4 cup white sugar
1/4 cup unsalted butter
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Note: The original recipe uses shortening instead of butter in the cake recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.

Cream together 3/4 cup sugar and butter until light and fluffy.


Add the egg and beat until combined.

In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. The batter will be very thick.

Make crumb topping: With a fork, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter.

At this point you have 2 choices with regards to the blueberries sinking:
1. Easiest and riskiest: Fold the blueberries directly into the batter and pour into the pan.
or
2. More work/less risky: Roll the blueberries in about 1 tablespoon of flour.
Pour half the batter into the pan,

pour the blueberries onto the batter,

and then cover with remaining batter...


I opted for the later, but I think this batter is thick enough that you could go with the first choice. If you do, let me know how it works out.

Bake at 375 degree F (190 degrees C) for 35-40 minutes.
Note: the original recipe said to bake for 25 minutes but mine took about 40 minutes.

Cool and Serve

PRINTABLE RECIPE