About this recipe:A 'buckle' is a moist cake, almost like a cobbler, that is popular in America. This is quite delicious and simple to make, and perfect for when blueberries are in season. The crumble topping makes this moist sponge extra special.
150g caster sugar
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
300g fresh blueberries
100g caster sugar
5 tablespoons plain flour
1/2 teaspoon ground cinnamon
50g butter, softened
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 190 C / Gas 5. Grease one 20cm square tin.
Cream together 150g sugar, margarine and egg.
In a separate bowl mix together 250g flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased tin.
To make topping: Combine 100g sugar, 5 tablespoons plain flour, cinnamon and butter. Sprinkle over cake mixture in tin.
Just made it for pudding after a barbecue on a cold summers day. Really delicious!! I put a capful of almond extract in the cake mix and 3 tablespoons of ground almonds in the crumble topping just because I had some left over. Children and adults all loved it. Served with vanilla ice-cream. - 09 Jun 2013