During one of our grocery shopping trips recently, i spotted punnets of blueberries going for only $3.20/punnet!
It has been quite sometime since blueberries’ price fell this low and obviously, i just had grab them. In fact, i didn’t take only 1, i took 2!
Back home, i searched high and low for the most fabulous recipe. Afterall, i wasn’t gonna spend $6.40plusplus on a dessert that doesn’t taste nice.
Amongst the hundreds of recipes which i’d found, i picked…
For its simplicity (recipe) and gorgeousness (photo)… and i must say, ermm… okaay, i’ll just let the pictures do its talking alrighty? ^.^
Here u gooooo …
Up close with the crumbly top
The baby who couldn’t wait! He was literally stealing the blueberry under my nose! Hee..
And another attempt of blueberry stealing after i shoo-ed him away at his first’s. This time, he thought, maybe arming himself with the fork might help? Keke.. i practically burst out laughing after capturing these 2 shots! Guess beep really wanted the blueberry, desperately. Grin. Never thought i’d say this but what the heck.. He was just so cute .. :ppPPp
Finally, the picture i wanted to capture. But abit lop-sided though.. due to too much laughter and series of giggling. I couldn’t care less then. Rushed straight to pick the baby up after this shot following by lots and lots of kisses planted on him :D
Did we like the cake?
Especially the small boys. All three!
Plus, the amount of butter used was downright shocking! It was the low-est fat amongst the low fats recipes.. but most importantly, i picked it because it looked good.
I had my serious share of doubts before baking it.
I mean, how is it possible to bake a cake that uses so little butter and just 1 egg for an 8″ cake with 300g of flour?!?! No cream, no yogurt, no nothing but just an addition of 1/2 cup milk?
Truth be told, i did up-ed the milk amount though coz with just 1/2 cup milk, the cake batter looked like my cookie dough.
But it was all good, just like what you see in the photos :)
And perhaps, the next time i bake it.. i’ll increase the butter and the number of egg too.
Cos I like mine a lil’ heavier and a tad more buttery.
1/2 cup butter (divided)
1 1/4 cups granulated sugar (divided)
2 1/3 cups all-purpose flour (divided)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/2 tsp. ground cinnamon
2 cups fresh or frozen blueberries
Preheat oven to 375ºF (190ºC). Grease and flour a 9 x 9-inch square baking pan.
With an electric mixer, cream together 1/4 cup butter with 3/4 cup sugar until light. Add the one egg, beating well.
Sift (2) cups of flour with the baking powder and salt. Add to the butter mixture, alternating with the milk and vanilla, beating until smooth. Fold in the blueberries. Pour into prepared baking pan.
In a medium bowl, cut in together the remaining 1/4 cup butter, 1/2 cup sugar, and 1/3 cup flour, and the cinnamon until it resembles course cornmeal. Sprinkle atop blueberry mixture and bake in preheated 375ºF (190ºC) oven for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack until ready to serve. Buckle is best when served warm!