Sunday, February 5, 2012

Blueberry Buckle for the Big Blue

Giants Win! Let them eat CAKE!

Blueberry Buckle Cake

For Cake
2 cups sifted flour
1 stick unsalted butter at rooom temperature
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 3/4 cup sugar
2 eggs
1 cup sour cream
5 cups of blueberries

for Strussel
1/2 cup flour
1/2 stick unsalted butter
3/4 cup packed brown sugar
1 tsp cinnamon

Cream butter and sugar until light and fluffy. Add one egg at a time. Beat on medium speed until all is mixed well. Add the flour alternating with the sour cream, finishing with the flour and then add your salt, baking soda and baking powder.
Give your blueberries a light dusting of flour, and then gently fold them into your cake batter.

Prepare a 10 inch spring form pan using butter to coat the bottom and the sides and then sprinkle some flour on the buttered pan. shake off the excess flour.
Pour the batter into the prepared pan.
Prepare your strussel and top the cake with the strussel mixture. Add some berries to the top of the cake and bake in a preheated 350 degree oven for 60 - 70 minutes.
Stick a toothpick in the center of the cake, and when it comes out clean, take cake out of the oven and let cool on a wire rack for 10 -15 minutes. Remove from pan and serve with a scoop of vanilla ice cream or some freshly whipped cream!

Buon Appetito

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