A fresh home baked blueberry buckle has always been one of my favourite desserts. In this video, I am trying to make blueberry buckle so that I can share vocabulary all about baking. Honestly, I don’t know much about baking, so feel free to send me baking tips 😉 , along with any English questions you might have! Enjoy the video!
加拿大东海岸新斯科舍省，有许许多多的野生蓝莓。在这里长大的我，从小爱吃妈妈烤的蓝莓buckle蛋糕。本期视频，我将详细介绍如何烤这个蛋糕，同时教你许多关于烘培的英文词汇。
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Blueberry Buckle Recipe
cake ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup shortening
1 egg
1/3 cup milk
2 cups fresh or frozen blueberries
Preheat the oven to 350 Farenheit (175 degrees C).
Grease an 8 by 8-inch square baking dish.
Whisk together all the dry ingredients in a mixing bowl: 1 cup flour, 1 and 1/2 teaspoons baking powder, and a 1/4 teaspoon salt.
Move on to the wet ingredients:
Beat the 1/4 cup shortening and 1/2 cup sugar with an electric hand mixer until it is light and creamy.
Add one egg and keep beating the mixture.
Pour in half of the flour mixture we prepared earlier, then pour half of the milk, mix well
Pour the rest of the milk and the rest of the flour mixture, mix until the batter is smooth.
Pour the batter into the baking dish, smooth it with a spatula.
Sprinkle 2 cups of frozen blueberries on top of the batter.
crumble topping ingredients:
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup softened butter
Combine sugar, flour, cinnamon, and butter in a bowl.
Then use a fork to cut the butter into the flour until the mixture is crumbly and evenly mixed.
Evenly sprinkle the crumble topping mixture over the blueberries.
Bake it in the preheated oven about 45 minutes or until the berries are done.
A cake made with fresh blueberries bakes faster than a cake made with frozen blueberries.
Enjoy!!