Buttermilk Blueberry Buckle

 

After two years of blogging I finally decided to add a picture of myself to this blog.  Some people may not view this as a big deal, but to me it is. I am not a photogenic person.  I am always the girl who blinks in group pictures.  I sneeze just as the words "cheese" are being said. Or someone snaps a photo just as I'm mouthing "please don't take my picture". It's never good. 

 

 I do love to take pictures though, which works our well.  I'm much better behind the camera. ♥

 

So why now?  We'll, when I read a blog I like to see whose writing it.  I feel so comfortable blogging and talking to other bloggers it's nice to visualize who you are actually talking to.  I've been feeling guilty and wanted my readers to have the same experience.  Here is my sad attempt at a self pic.  I didn't blink or sneeze so it's a keeper!

 

Whew! Glad that's done.  Now on to the business at hand...

 

On Monday while my boy was at school I made Buttermilk Blueberry Buckle.  It was a cool morning and having the oven on to warm the kitchen was heavenly.  Since Monday's are hard anyway, why not start them with something delicious.  I had the Walton's on in the background and an apron around my waist.  I was exactly where I wanted to be. 

 

 

If you don't have buttermilk on hand, check out this link for substitutions.  I use the milk/lemon method all the time and it comes out perfectly! (thank you Joy the Baker )

 

(recipe from www.kingarthurflour.com)

 

For the cake:

1 cup flour

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

1/3 cup buttermilk

1/2 tsp vanilla

1/3 cup (5 1/3 tablespoons) butter or margarine, melted

2 cups blueberries, fresh or frozen

 

For the topping:

1/2 cup brown sugar

1/3 cup flour

3/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 cup (1/2 stick) butter or margarine

 

 

 

Mix four, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl beat egg, buttermilk, and vanilla. Stir in melted butter.

Add in the dry ingredients, stirring until well mixed.

 

Spread batter in a well-greased 9x9-inch pan.  Sprinkle with blueberries.

Mix topping ingredients until crumbly.

Spread over the blueberries.

Bake in a preheated 375 degree oven for 45 minutes or until the topping is brown.

It's the perfect combo of cake and crumble! YUM!  Served warm or cold, it's delicious.

The best thing about this buckle is that you can also have it for breakfast! Just rename it Buttermilk Blueberry Breakfast Cake! I'm sneaky that way : )

 

Have a wonderful day, friends.  The weekend is almost here! xx