Blueberry Buckle w/ Pampered Chef Tools
Ingredients (thanks Ward’s Berry Farm for today’s fresh blueberries!).
1
Prepare the streusel topping. First up, 1 tsp cinnamon.
2
The adjustable measuring spoon
3
Add 1/4 tsp salt.
4
Add 1/2 cup packed brown sugar (silicone prep bowls!).
5
Add a brown sugar disc to the bag of brown sugar and seal it with a Twix it clip!
6
Measure 5 T (tablespoons)- did you know sticks of butter have measurements on them?!).
7
Melt butter in microwave (in a silicone prep cup).
8
Add 3/4 cup flour & pour in the melted butter.
9
Squish together with your hands until there are no dry spots.
10
Set aside and start making the cake! Preheat oven to 375.
11
Use 2 cups cake flour (OR remove 4 T flour and replace it with 4 T corn starch).
12
Add 1 tsp baking powder. Make sure to level it off first!
13
It’s leveled and ready to be added!
14
The adjustable measuring spoon getting ready for 1/2 tsp salt.
15
Add 1/2 tsp salt.
16
Add 1/2 tsp ground ginger.
17
Whisk together the flour, baking powder, salt, & ginger. Set aside.
18
In a separate bowl, beat the butter and sugar together for 1 minute.
19
Add 1 tsp vanilla and 1 egg (ready to go in a 1 cup prep bowl!) & best for 30 seconds.
20
Add 1/3 of the flour mixture to the butter mixture and combine.
21
Add 1/3 of the milk (oops, not the best to pour from the 1 cup prep cup!).
23
Repeat with remaining flour mixture.
24
Repeat with remaining milk mixture (pours much better from the silicone prep bowls!).
25
Add last of flour.
26
Add last of milk.
27
Use the rubber spatula to get the batter off the mixer.
28
Pour blueberries into the small batter bowl!
29
And then into the 2 cup prep bowl (just bc I love both and couldn’t decide on only one to use!).
30
Stir the blueberries into the batter with the rubber mixer.
31
Spread the batter into the Rectangular Baker and top evenly with the streusel topping.
32
Bake at 375 for 32-40 minutes.
33
Cut with the slice and serve...
35
...or with a mini spatula.
36
Serve & enjoy!!
Blueberry Buckle
37
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