Eggless blueberry buckle (blueberry crumble cake)
We love this egg-free blueberry buckle studded with blueberries , perfect sweetness and addictive crumb . A buckle consists of fruit and cake baked together, with a streusel topping. Not too sweet, super moist , tender, soft and with insanely delicious crumb topping. I think it's one of the best things you can make. Serve it with warm lemon sauce or ice cream . Lemon zest adds freshness along with citrus flavors and pairs perfectly with blueberries.
For cake batter
All purpose flour 2 cups
Castor sugar 1 cup
Baking powder 2 tsp
Butter 50 gm
Milk 1 &1/4 cup
Cream cheese 3 tbsp
Vanilla essence 1 tsp
Lemon zest 1 tsp
Blueberries 1 cup
For streusel
Sugar 2/3 cup
All purpose flour 1/2 cup
Butter 1/3 cup
Almond powder 2 tbsp
Mix everything until no dry spot left.
For lemon sauce
butter 15 gm
Sugar 1/3 cup
Water 3/4 cup
Almond meal 1 tbsp
lemon juice 1 tbsp
lemon zest 1/2 tsp
In a sauce pan , mix sugar ,almond meal, lemon zest and add water . Stir well until smooth. Bring it to boil on low heat and cook until thickened. Remove from heat and stir in lemon juice and butter.
Method
- Preheat oven to 170° C.
- Grease an 8 inch pan and dust with flour.
- Beat butter, cream cheese and sugar for 3-4 minutes.
- Add flour , baking powder, lemon zest and essence .
- Add milk gradually and mix well.
- Mix gently until combined.
- Add more milk if you find the batter thick.
- Pour the batter in the prepare pan.
- Cover the batter with blueberries or you can fold them in batter too.
- Add streusel mix on top of blueberries.
- Bake in preheated oven for 50 minutes.
- Once done, remove from pan and allow it to cool.
- Serve it with warm lemon sauce.
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