|
Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
 |
Desserts
|
|
 |
Blueberry Buckle
Provided by J. M.
Local products |
Organic products |
Fair Trade products |
Ingredients:
Crumb topping:
|
1/2 c. all-purpose flour |
|
1/4 c. packed light brown sugar |
|
1/4 c. sugar |
|
1/4 tsp. ground cinnamon |
|
1/4 c. butter, cut into small pieces |
|
1/3 c. chopped walnuts |
|
Cake:
|
1 1/3 c. all-purpose flour |
|
3/4 tsp. baking powder |
|
1/4 tsp. baking soda |
|
1/4 tsp. salt |
|
1/3 c. butter, softened |
|
1 c. sugar |
|
1 egg |
|
1 tsp. vanilla extract |
|
2/3 c. buttermilk |
|
2 c. blueberries, divided |
|
|
Directions:
Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray.
To prepare crumb topping:
Place flour, brown sugar, sugar and cinnamon in a food processor; pulse to combine.
Add butter and process until crumbly.
Add walnuts and pulse 3 times or until evenly distributed.
To prepare the cake:
Sift flour, baking powder, baking soda and salt.
Combine butter, sugar, egg and vanilla in a mixing bowl and beat until evenly blended.
Turn to low speed; add flour mixture alternately with buttermilk and beat until blended.
Stir in 1 cup berries.
Turn into pan and spread evenly.
Scatter remaining 1 cup berries over top and sprinkle with crumb topping.
Bake 45 minutes or until nicely browned and edges of cake begin to pull away from sides
of pan. Cool on wire rack.
Serves 9.
|
|
