Today is very special, here on Crunchy Creamy Sweet.
So special that I made a cake for the occasion.
I’ve teamed up with Tiffany from My Crowded Kitchen and Serena from Serena Bakes Simply From Scratch to bring you the Fabulous Friday! I have known these ladies for a while now and we have built quite the friendship. They always make me smile with their comments and e-mails. I always look forward to see what have they cooked up or baked in their own kitchens. And it is never disappointing! I wish I lived closer to these gals, so I could have a real afternoon tea with cake with them!
Speaking of cake, this one is for Serena and Tiffany and for all of you! Join our party and link up! And then go make this cake – it’s delicious!
Buttermilk Bluberry Buckle
for the cake:
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter, softened
3/4 c granulated sugar
1/2 c buttermilk
2 c fresh blueberries
for the struesel topping:
1/2 c all-purpose flour
1/2 c granulated sugar
1/2 tsp ground cinnamon
1/4 c butter
Grease the bottom and sides of a 13″ x 9″ baking dish. Set aside.
Preheat your oven to 350 degrees.
In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ). Set aside.
In a large mixing bowl, beat butter for 30 seconds. Add sugar and beat until light and fluffy.
Add egg and beat well.
Add the flour mixture alternating with buttermilk ( start and end with the dry ingredients ).
Beat until smooth.
Spoon the batter into your pan. Sprinkle the blueberries on top.
Make the topping:
In a medium mixing bowl, combine the flour, sugar and cinnamon. Whisk together.
Cut in the butter using pastry blender. It should resemble coarse crumbs. Sprinkle the topping over the blueberries.
Bake the cake for 40 – 45 minutes, or until golden brown.
Let cool in the pan for few minutes, invert onto a cutting board and cut.
adapted from: Better Homes and Gardens New Cook Book Bridal Edition
Now onto the party! Here are the rules for participating.