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Blueberry Buckle / fluffy cake with blueberries

 
One serving costs about $0.64

$0.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dessert
spoonacular Score:22%

Spoonacular Score: 22%

 

Blueberry Buckle / fluffy cake with blueberries might be a good recipe to expand your dessert recipe box. This recipe makes 8 servings with 394 calories, 5g of protein, and 17g of fat each. For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have sugar, vanilla, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 20%. If you like this recipe, you might also like recipes such as Blueberry Buckle Cake, Blueberry Buckle Coffee Cake, and Blueberry Buckle Coffee Cake.

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups unsalted butter
unsalted butter
0.5 cups
0.5 cups sugar
sugar
1
1  egg
egg
1 tsp
1 tsp vanilla
vanilla
2 cups
2 cups all purpose flour
all purpose flour
2.5 tsps
2.5 tsps baking powder
baking powder
0.25 tsps
0.25 tsps salt
salt
0.5 cups
0.5 cups milk
milk
2 cups
2 cups blueberries
blueberries
some
some fudge topping
fudge topping
0.33 cups
0.33 cups sugar
sugar
0.33 cups
0.33 cups flour
flour
0.5 tsps
0.5 tsps cinnamon
cinnamon
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
0.5 cups unsalted butter
0.5 cups
unsalted butter
0.5 cups sugar
0.5 cups
sugar
1  egg
1
egg
1 tsp vanilla
1 tsp
vanilla
2 cups all purpose flour
2 cups
all purpose flour
2.5 tsps baking powder
2.5 tsps
baking powder
0.25 tsps salt
0.25 tsps
salt
0.5 cups milk
0.5 cups
milk
2 cups blueberries
2 cups
blueberries
some fudge topping
some
fudge topping
0.33 cups sugar
0.33 cups
sugar
0.33 cups flour
0.33 cups
flour
0.5 tsps cinnamon
0.5 tsps
cinnamon
3 Tbsps unsalted butter
3 Tbsps
unsalted butter

Equipment

cake form
cake form
bowl
bowl
oven
oven
cake form
cake form
bowl
bowl
oven
oven


Instructions

Cake Preheat oven to 350 F. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat on. Sift together flour, baking powder and salt. Add Alternately with milk until incorporated. Scrape batter into cake pan and spread evenly. Sprinkle blueberries on top of batter. Topping In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible. Sprinkle on top of berries. Bake for 45-50 minutes. Allow to cool Before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
½ cups unsalted butter
½ cups sugar
1 egg
1 teaspoon vanilla
2 cups all purpose flour
2.5 teaspoons baking powder
½ cups milk
2 cups blueberries
⅓ cups sugar
⅓ cups flour
½ teaspoons cinnamon
3 tablespoons unsalted butter
Price
$0.97
$0.14
$0.24
$0.30
$0.33
$0.07
$0.17
$2.33
$0.09
$0.06
$0.04
$0.36
$5.09

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
394 Calories
5g Protein
17g Total Fat
55g Carbs
3% Health Score
Limit These
Calories
394
20%

Fat
17g
27%

  Saturated Fat
10g
66%

Carbohydrates
55g
19%

  Sugar
25g
28%

Cholesterol
63mg
21%

Sodium
92mg
4%

Get Enough Of These
Protein
5g
11%

Selenium
14µg
21%

Vitamin B1
0.31mg
21%

Manganese
0.41mg
20%

Folate
72µg
18%

Phosphorus
158mg
16%

Vitamin B2
0.26mg
15%

Vitamin B3
2mg
12%

Iron
2mg
11%

Vitamin A
560IU
11%

Calcium
88mg
9%

Vitamin K
8µg
8%

Fiber
1g
8%

Potassium
228mg
7%

Vitamin E
0.76mg
5%

Copper
0.09mg
4%

Vitamin C
3mg
4%

Vitamin D
0.6µg
4%

Vitamin B5
0.37mg
4%

Magnesium
13mg
3%

Zinc
0.47mg
3%

Vitamin B6
0.05mg
3%

Vitamin B12
0.15µg
3%

covered percent of daily need

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