Almond Blueberry Buckle
This old fashion cake is a breeze to make! The addition of Almond Paste brings it to a new level of flavor. It’s a wonderful dessert for tea or brunch. For an extra treat, serve it warm with whipped cream.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
15 minutes to assemble
50-55 minutes to bake
Total time: 65-70 minutes
50-55 minutes to bake
Total time: 65-70 minutes
Yield
10 slices
Ingredients
- Topping Ingredients:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup (1/2 stick) soft unsalted butter
- 1/2 teaspoon cinnamon
- Cake Ingredients:
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups Bisquick-type mixture
- 1/3 cup sugar
- 1/2 scant cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 egg
- 2 cups fresh blueberries, room temperature*
- *Test Kitchen Tip: Cold blueberries will make a cake cook unevenly. Wash and drain blueberries. Dry on paper towels.
Directions
- Preheat oven to 375°F. Grease and flour cake pan.
- For Topping: Add sugar, flour, butter and cinnamon to a bowl. Mix with a fork until texture of fine crumbs. Set aside.
- For Cake: Add Almond Paste (grated using large hole side of a box grater), Bisquick, and sugar to a bowl. Mix with a pastry blender (or food processor) until texture of small crumbs.
- In a measuring cup, add milk then melted butter and egg. Whisk well. Pour milk mixture into dry ingredients. Mix until incorporated and spread into cake pan.
- Top batter with blueberries, slightly pressing into cake. Sprinkle with reserved topping. Bake for 50-55 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on wire rack and serve warm.
https://odense.com/odense-recipes/almond-blueberry-buckle-recipe