Blueberry Sour Cream Buckle

 Blueberry Sour Cream Buckle

Blueberry Sourcream Buckle

A rustic style blueberry cake that is great for breakfast, a snack or dessert. Prepare this ‘quick bread’ in on regular oven or convection oven.  Lowered the temperature to 350 degrees if using convection.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Ingredients

1/2 cube of butter

3/4 cup sugar

1 egg

2/3 cup sour cream

2 1/4 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 1% milk

2 cups blueberries

zest of 1 lemon

Directions

Cream softened butter and sugar with a mixer on medium speed. Scrape down the side of the bowl.  Add egg mix on med/low to incorporate.  Add sour cream and mix until incorporated. Place flour, baking powder, salt, and grated lemon peel in a separate bowl, stir to combine and set aside. Measure milk in a glass or plastic measuring cup and set aside.  Blend in flour and milk alternately to the creamy mixture until the wet and dry are just combined.  Stir in the blueberries.

Spray PAM into a 9″ x 11″ pyrex pan. Portion the buckle mixture into the dish with a serving good sized wooden or other large spoon. Mixture will be thick. Spread batter evenly.  Place on middle rack in a pre-heated oven and bake for approximately 35 minutes at 375 degrees (regular oven) or 350 degrees F(convection oven). Insert a table knife (what I use !?!?!) or a toothpick, into the center of the cake to check for doneness.  When the quick bread is done, no crumbs will be on the knife or toothpick after it is inserted and pulled out from the center of the cake/quick bread. Remove the cake from the oven and let it rest for 10 minutes before cutting and serving.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

3 Comments

  • Is “half a cube of butter” half of a stick?

    • Yes, half stick and half cube are the same, 4 tablespoons or a quarter cup.

  • Yummy stuff! Made it for breakfast at home this morning. We didn’t have sour cream on hand so I substituted an equal amount of lemon yogurt and a little blueberry yogurt I did have in the frig. I thought the batch size for a 9 x 13 pan would be awfully large, but after this morning’s taste test, it won’t last long.

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