Blueberry Buckle Cake Recipe with Step by Step Pictures.
This cake is super moist and fluffy. The cake has a light lemon flavour and it has blueberries dotted all over the cake which makes it super moist and tasty.
I specially love this to have with a cup of coffee or tea. The cake has a streusal topping which has a cinnamony buttery flavour to it.
Hope you will give this a try and let me know how it turns out for you.
- Sugar - ¾ cup (150 grams)
- Butter - ¼ cup (60 ml)
- Egg - 1
- Lemon Zest - 1 tsp
- All Purpose Flour / Maida - 1½ cup (180 grams)
- Baking powder - 2 tsp
- Salt a pinch
- Milk - ½ cup (120 ml)
- Fresh Blueberries - 1 cup
- Unsalted Butter - ¼ cup (60 ml)
- Brown Sugar - ¼ cup (50 grams)
- White Sugar - ¼ cup (50 grams)
- All Purpose Flour / Maida - ⅓ cup (40 grams)
- Cinnamon Powder - 1 tsp
- Preheat oven to 180 degree c. Line a 8x8 inch square pan with parchment paper.
- Mix flour, baking powder and salt in a bowl and mix well..
- Take butter, sugar lemon zest in a bowl and mix well.
- Add in egg and mix well.
- Add in half of the flour and milk and fold gently.
- Add remaining flour and fold gently.
- Add blueberries and mix well.
- Spoon this into the pan and set aside.
- Mix all ingredients for topping and spoon this over the cake.
- Bake for 40 to 45 mins.
- Remove and cool completely.
- Slice and serve.
Pictorial:
1)Take butter in a bowl
2)Add in sugar
3)Add in lemon zest
4)This gives a lemony flavour to the cake
5)Mix well
6)Add in one egg
7)Mix well
8)Take flour in a bowl
9)Add in baking powder
10)Add in salt
11)Mix well
12)Add in flour
13)Add in milk
14)Fold gently
15)Add fresh blueberries
16)Fold gently
17)Line a pan with parchment paper
18)Spoon batter in
19)Spread evenly
20)Now lets make topping. Take butter in a bowl
21)Add in sugar, brown sugar
22)Add in cinnamon
23)Mix well
24)Add in flour
25)Mix well
26)Sprinkle all over cake
27)Bake till done
28)Slice and serve
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