
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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