Hello Y’all! I hope you are doing well in your part of the world. It’s fun day Monday and what better way to start the work week than with a sweet treat to end a busy day. I am trying a new recipe that I found online. A big shout out to Tieghan Gerard from Half Baked Harvest, I knew I wanted to make this from the moment I saw the outcome. This is going to be a little bit more complex than the recipes I usually make but I don’t want you running for the hills before figuring out what exactly it is.
Bursting Blueberry Cardamom Buckle!!!
I love blue berries and I think they taste great in E-V-E-R-T-H-I-N-G from muffins, cereal to pancakes. They are rich in antioxidants that help fight against aging and even are known to aid in lowering blood pressure. One of the things that make this recipe so easy to make is the fact that the ingredients are items you already have – lying around in your pantry. The only item I had to purchase was Cardamom and the grocery store brands are quite affordable so no excuses. There are three parts to this buckle. We have the batter, the berries and the crumble. Lets get started!!
Ingredients for the batter
♥ 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp ground cardamom, 3/4 cup light brown sugar, 1 stick (1/2 cup) salted butter melted, 2/3 cup whole milk, 2 large eggs (or alternative), 2 tsp vanilla extract.
♥ 2 tsp lemon zest, 2 cups fresh blueberries.
♥ 1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/2 tsp ground cinnamon, 4 tbsp salted butter at room temperature.
Lets Do This!!
Preheat the oven to 350°F. Grease a 9-inch spring form pan. In a bowl, mix together the flour, baking powder, cardamom and sugar. Add butter, milk, eggs or alternative, vanilla. Mix together and set it aside.
Rinse the blueberries. Shave the lemon (in my case lime) unto the berries and mix together. Pour the batter into the greased pan and sprinkle the zest-ed berries unto the batter.
For the crumble, mix together the flour, sugar and cinnamon in a small bowl. Hand mixing works great to ensure an even distribution of ingredients. Sprinkle unto zest-ed berries and bake for 45-55 minutes until golden on top. Let cool for a few minutes after baking and serve warm.
I hope you enjoy! Until I come your way again, I remain
I love anything that uses lemon zest! This looks amazing. And the crumble will crisp up nicely with the brown sugar on top.
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Thank you Pietros K😍😍
What a treat! I’ve been really into cardamom lately too, so this couldn’t be more perfect. I just went cherry picking though so I might try this idea with cherries instead. 🙂
Hey Hannah! I think cherries will work great. Let me know how it goes!! Thanks😍💃
looks so good. Im making this asap!
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Ooooooo this looks divine!!! Good pictures, too!! ❤
Thank you So much Keviana. Youre the best!😍😍