Blueberry Buckle

Blueberry Buckle is an old-fashioned, single layer cake loaded with fresh blueberries and topped with a streusel topping.  It makes a great coffee cake or dessert served with ice cream.

Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 large egg

3/4 cup milk

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Topping

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup butter, melted
1/3 cup flour + additional flour

Preheat oven to 375 degrees.  In a large bowl (I use a 4 qt. bowl), mix flour, sugar, baking powder, and salt.  In a small bowl, whisk egg, milk, and melted butter until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.  Pour into a 9-in. square baker sprayed with cooking spray.

For topping, in a small bowl, mix sugar, cinnamon, and melted butter.  Stir in the 1/3 cup of flour adding additional flour until desired crumb texture is reached.  Sprinkle over batter.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Do not overbake.  Serve warm.

Notes:  

*If using frozen blueberries, use without thawing to avoid discoloring the batter.

*Many thanks to Judith Hannemann of The Midnight Baker for blogging her technique of making a true crumb topping!

Blueberry Buckle is a very old dessert that has been in the United States for centuries.  It is popular in New England, and blueberries are the fruit of choice, although it may be made with other fresh fruit such as raspberries and peaches.

Butterfinger Ice Cream

 

Creamy, homemade vanilla ice cream + one of the most-loved candy bars of all time =  the best Butterfinger Ice Cream!

 

    Fun-sized Butterfinger candy bars

Butterfinger Ice Cream

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tbsp. sugar
2 tsp. real vanilla extract
1 cup whole milk
1 cup heavy whipping cream
10-12 fun-sized Butterfinger candy bars

Whisk all ingredients, except candy bars, in a large bowl until blended.  Cover bowl with plastic wrap and chill overnight in the refrigerator.  The next day, whisk the mixture again, and freeze according to your ice cream machine's instructions.  While mixture is churning, rough chop the candy bars.  (See photo below.)  Add candy bar pieces after ice cream has churned 20-22 minutes.  Let churn 2-5 minutes more.  When it's finished churning, it will still be in the soft-serve stage and mixture may run over the edge of the machine.  Transfer it to a freezer container.  Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid.  Freeze overnight, and then serve.  Yield: 1 quart

Click here for printable format 

Here is a photo of the rough-chopped candy bars.  For a homemade ice cream photo tutorial, click here.