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!
Prep 10min
Cook 45min
Makes 1 x 20cm square baking dish
Super Easy
Ingredients
Batter
3/4 cup sugar
1/4 cup margarine
1 egg
1/2 cup milk
2 cup self-rising flour
1 1/2 cups frozen blueberries*
Crumb Topping
1/2 cup sugar
1/3 cup plain flour
1/2 tsp cinnamon
1/4 cup soft butter
Method
Step 1. Preheat oven to 190C. Pre-grease 20cm x 20cm cake tin. Then, in a stand mixer, beat together the sugar, margarine and egg. Then gently beat in milk.
Step 2. Mix in flour, but do not over work. Remove bowl from mixer and gently stir in blueberries. Pour into your cake tin.
Step 3. Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.
Step 4. 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.