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