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Saturday, July 27, 2013

Bake Along # 48 - Fruit Buckle




Time to Bake Along with Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids in their 48th Bake Along event themed Fruit Buckle.  Before this event, I do not know what is fruit buckle or crumble and of course have not made any before.  This event is introducing new things to me:) I followed Lena's recipe to make this blueberries version as her recipe only made a small cake. I am not sure how it would turn out and blueberries are very expensive to be wasted in case I do not like it:P



Turned out it was very delicious and the boys liked it too:) They particularly liked the streusel toppings and of course the blueberries too!



Blueberries Buckle
adapted from Lena's blog


For the Streusel
20gm plain flour
1/4 cup light brown sugar
1/4 cup granulated sugar
28gm butter, chilled and cut into pieces

Combine the flour and sugar in a mixing bowl. Cut in the butter till it resembles coarse meal with some larger crumbs. Refrigerate until ready to use.

For the Cake
125gm plain flour/cake flour
1tsp baking powder
1.5 cup mixed blueberries and raspberries (I used 125g blueberries)
28gm butter, slightly softened
115gm sugar
1/2 large egg
1/4 cup milk

Preheat oven to 375F/190C ( mine at 185C) , grease a 6 inch round baking tin. I baked mine at 160C.

Combine the flour, baking powder in a medium mixing bowl, place the berries in another bowl and stir in 1/8 cup of the flour to coat.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins. Reduce to low speed and add in the egg. With the mixer still on low speed, add the 1/2 of the flour mixture, milk and the remaining flour mixture. Stir in the berries with a large rubber spatula, trying not to mash too many of the berries. The batter will be stiff. Scrape the batter into the prepared pan and smooth into an even layer.

Sprinkle the streusel onto the batter evenly, making some large crumbs. Bake the cake until it is golden and a cake tester inserted in comes out clean, about 55-60 minutes. Let cake cool in the pan for 10 mins before removing it from pan to let cool completely.





I am submitting this to Bake-Along # 48 hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids





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