- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
Try Stephanie Alexander’s take on a blueberry buckle - a dense coffee cake starring the vibrant fruit and a crumble topping.
- Serves12
- Cook time40 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 200g Eureka blueberries
- 1 tbs plain flour
- 50g butter, softened
- 3/4 cup (165g) caster sugar
- 1 free-range egg
- 2 tsp finely grated lemon rind
- 1 1/2 cups (225g) plain flour, extra
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (125ml) milk
- Double cream, to serve
Streusel topping
- 1/2 cup (75g) brown sugar
- 1/3 cup (50g) plain flour
- 1/2 tsp ground cinnamon
- 50g chilled butter, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Combine the blueberries and flour in a bowl.
Step 2
Use an electric mixer to beat the butter, sugar, egg and lemon rind in a large bowl until light and fluffy. Combine the extra flour, baking powder and salt in a clean bowl. Gradually add the flour mixture and milk to the butter mixture, in alternating batches, beating after each addition until just combined. Fold in the blueberry mixture. Spoon mixture into the prepared pan and smooth the surface.
Step 3
To make the streusel topping, place the sugar, flour and cinnamon in a clean bowl. Add the butter and use your fingertips to rub the butter into the sugar mixture until the mixture resembles coarse breadcrumbs.
Step 4
Sprinkle the streusel topping over the blueberry mixture. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside on a wire rack to cool slightly. Transfer to a serving plate. Serve warm or at room temperature with double cream.
Recipe tip
COOK. STORE. SAVE.
The juice from the lemon is too good to waste. Use it to whip up a zingy lemon and herb dressing.
Stephanie Alexander’s blueberry buckle
- Serves12
- Cook time40 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 200g Eureka blueberries
- 1 tbs plain flour
- 50g butter, softened
- 3/4 cup (165g) caster sugar
- 1 free-range egg
- 2 tsp finely grated lemon rind
- 1 1/2 cups (225g) plain flour, extra
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (125ml) milk
- Double cream, to serve
Streusel topping
- 1/2 cup (75g) brown sugar
- 1/3 cup (50g) plain flour
- 1/2 tsp ground cinnamon
- 50g chilled butter, chopped
Description
Try Stephanie Alexander’s take on a blueberry buckle - a dense coffee cake starring the vibrant fruit and a crumble topping.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Combine the blueberries and flour in a bowl.
Step 2
Use an electric mixer to beat the butter, sugar, egg and lemon rind in a large bowl until light and fluffy. Combine the extra flour, baking powder and salt in a clean bowl. Gradually add the flour mixture and milk to the butter mixture, in alternating batches, beating after each addition until just combined. Fold in the blueberry mixture. Spoon mixture into the prepared pan and smooth the surface.
Step 3
To make the streusel topping, place the sugar, flour and cinnamon in a clean bowl. Add the butter and use your fingertips to rub the butter into the sugar mixture until the mixture resembles coarse breadcrumbs.
Step 4
Sprinkle the streusel topping over the blueberry mixture. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside on a wire rack to cool slightly. Transfer to a serving plate. Serve warm or at room temperature with double cream.