Vegetarian · Sweet
23 July 2023
Blueberry Buckle
A festive and holiday favourite of Jax's family, this is a famous recipe made by her Aunt Merideth, deliciously simple and really quick and easy to make for morning or afternoon tea.
Ingredients
Batter
Crumb topping
Method
- Preheat the oven to 190°C fan-forced. Pre-grease 20cm x 20cm cake pan.
- Then, in a stand mixer, beat together the sugar, margarine and egg. Then gently beat in milk.
- Mix in flour, but do not over work. Remove bowl from mixer and gently stir in blueberries. Pour into your cake pan.
- Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.
- Bake for 35–45 minutes, or until a toothpick comes out clean when put into the center. Serve hot with good butter or whipped cream and a cup of tea or coffee.
Notes
You can use fresh blueberries in replacement of frozen.
Watch Hayden make it
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