About a month ago I came across one of my favorite foodies talking about The Secret Recipe Club and immediately thought it sounded like fun. A great way to meet other foodies and make recipes that I may not have tried before, I’m in. Unfortunately there was a waiting list so I was not able to join right away, but soon I was contacted and in and today I am sharing with you my very first recipe from my new club.
I was sent a link to the blog Choose with Noodles which meant I could choose any recipe from the blog that I would like. As soon as I came across blueberry buckle I knew I wanted to make it. The thing is though that blueberries are hard to come by here in Saudi and when you do find them they are pretty expensive therefore I substituted strawberries which I always have on hand. I knew right away this recipe was going to be perfect. The batter was just the perfect color and consistency.
It was a pretty simple little cake to make and the perfect size. I made some mint tea to have with mine and they paired well together.
1/4 cup butter, softened
3/4 cup sugar
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped strawberries
2/3 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/3 cup cold butter, cut into half inch cubes
1. Preheat oven to 375F. Grease a 8×8 baking pan and sit aside. In a medium mixing bowl, stir together butter, sugar and egg. Pour in milk and add flour, baking powder and salt. Mix until everything is combined, then gently fold in the strawberries.
2. Spread the batter into the prepared dish.
3. To make the topping, stir together the sugar, flour and cinnamon. Cut in the cold butter and dry ingredients together until you have pea sized pieces of topping. Sprinkle over the batter and bake about 40 minutes or until a knife inserted into the center comes out clean.
Yields: 8 servings