Blueberry and Cardamom Buckle

Sep 1

Sep 1 Blueberry and Cardamom Buckle

This recipe comes from a recipe box my sister and I found at an antique store. Unfortunately, it’s just a cut out from a magazine, so I’m not sure where the recipe originally came from. I adapted it by changing the original margarine to butter, also adding white whole wheat flour and cardamom along with some salt to the crumb topping. Hope you enjoy!

Recipe adapted by Tierney Larson

Ingredients:

For the cake:

1 cup of white whole wheat flour (or you can use whole wheat, just add a tsp more of milk)

1 cup of All Purpose flour

1/2 tsp fine sea salt

2 1/2 tsp baking powder

1/4 tsp cardamom

1/4 tsp cinnamon

1/2 cup shortening

1/2 cup of sugar

1 egg

1/2 tsp vanilla extract

1/2 cup of milk

2 cups of blueberries

For the crumb topping:

4 tbl unsalted butter, room temperature

1/2 cup of all purpose flour

1/2 cup of sugar

1/8 tsp fine sea salt, or kosher salt

1/2 tsp cinnamon

1/2 tsp cardamom

Ok so..

Preheat the oven to 350F and grease an 8x8 square pan, you can also line with parchment for easy removal leaving a 2 inch overhang if you want.

In a medium bowl, whisk together the all purpose flour, the white whole wheat flour, sea salt, baking powder, cinnamon and cardamon and set aside.

Using a stand mixer with a paddle attachment, or a medium bowl and a wooden spoon, cream together the shortening and the sugar. Scrape down the bowl and add the egg, beat until fully combined and the mixture is light, about 2 minutes. Add the vanilla, scrape down the bowl and beat again until fully combined.

Starting with the flour, add the flour and milk into the shortening mixture alternating until it’s fully combined.

Spread the mixture into a greased pan. Sprinkle the blueberries on top of the mixture. Make the crumb topping by whisking together the all purpose flour, sugar, sea salt and the cinnamon and cardamom until combined. Add the softened butter and work the mixture with your hands until clumps form. Top the mixture and the blueberries with the crumb topping. Bake until fully cooked about 35-40 minutes. Remove from the oven and let it cool in the pan on a cooling rack.