Grandma's Blueberry Buckle
Grandma's Blueberry Buckle is a lacto ovo vegetarian recipe with 15 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 213 calories. Head to the store and pick up eggs, blueberries, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It works well as a very budget friendly dessert.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
Beat 1 1/2 cups sugar and 1/2 cup butter in a bowl using an electric mixer until creamy and smooth; beat in eggs.
Whisk 4 cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries.
Pour batter into the prepared pan.
Combine 1 1/3 cups sugar, 1 cup flour, and cinnamon together in a bowl; cut in 2/3 cup cold butter using a pastry blender or 2 knives until topping is crumbly.
Sprinkle topping over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are great choices for Buckle. 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe 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.