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Blueberry Almond Buckle

Blueberry Almond Buckle

Get Ready

Servings: Serves 9Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

6 tablespoon Unsalted butter, softened (3/4 stick)
1/2 cup Light brown sugar packed
3/4 cup all-purpose flour
1 1/2 cup all-purpose flour (divided, plus 1 Tbsp.)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup Fresh blueberries (or frozen)
6 tablespoons (3/4 stick) unsalted butter, softened
2/3 cup sugar
2 each egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk
1/3 cup sliced almonds

directions:

1. Prepare topping. In a large mixing bowl, use an electric mixer on medium speed to beat butter and brown sugar until blended. On low speed, mix in flour just until crumbs form and flour is blended, about 15 seconds. Be careful not to overmix ? the texture should be very crumbly. Transfer crumbs to a smaller bowl and reuse the large bowl when mixing the batter.
2. Prepare cake. Preheat oven to 325degreesF. Spray an 8-inch square or 9-inch round baking pan with vegetable cooking spray.
3. Sift 11/2 cups of the flour together with baking powder, and salt. Set aside. In a medium bowl, gently stir the blueberries and remaining 1 Tbsp. flour together. Set aside.
4. In a large bowl, beat the butter and sugar with an electric mixer on mediumspeed until smooth, about 1 minute. Mix in the eggs, vanilla, and almond extract until blended, about 2 minutes. Add half the flour mixture, and mix on low speed just to incorporate. Add milk, mixing until blended. Add remaining flour mixture, mixing just until incorporated and batter is smooth. Batter will be thick. Use a spoon to stir blueberries into the batter. (If you use frozen blueberries, the batter will become stiff.) Spoon the batter into the prepared pan and use the back of a spoon to smooth the surface and spread batter in the pan. Sprinkle the reserved crumb topping evenly over the batter. Sprinkle the almonds over the crumbs, pressing them gently onto the crumbs.
5. Bake for 30 to 40 minutes, until a toothpick inserted into the center of thecake comes out clean. Cool the cake thoroughly in the pan, about 2 hours. Cut into squares or wedges and serve at room temperature. The cake may be preparedup to 2 days before serving.
Fresh Magazine July, August 2010

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Quantity Ingredients  
6 tablespoon Unsalted butter, softened (3/4 stick)  
1/2 cup Light brown sugar packed  
3/4 cup all-purpose flour  
1 1/2 cup all-purpose flour (divided, plus 1 Tbsp.  
1 1/2 teaspoon baking powder  
1/4 teaspoon salt  
1 1/2 cup Fresh blueberries (or frozen)  
6 tablespoons (3/4 stick) unsalted butter, softene  
2/3 cup sugar  
2 each egg  
1 teaspoon vanilla extract  
1/2 teaspoon almond extract  
1/2 cup low-fat milk  
1/3 cup sliced almonds  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 9
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 10 g (50%)
Cholesterol 80 mg (26%)
Sodium 180 mg (7%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 2 g (8%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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