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Recipes

Berry Cherry Jam

Blueberry Buckle

Products used in this Recipe
  • Blueberries
  • Eggs
  • Flour
  • Milk
  • Butter
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    Ingredients
    125 mL (1/2 cup) butter or margarine
    175 mL (3/4 cup) sugar
    2 eggs
    500 mL (2 cups) flour
    15 mL (1 Tbsp.) baking powder
    2 mL (1/2 tsp.) salt
    2 mL (1/2 tsp.) nutmeg
    1 mL (1/4 tsp.) ground cloves
    175 mL (3/4 cup) milk
    500 mL (2 cups) fresh or frozen wild blueberries

    Topping:
    125 mL (1/2 cup) brown sugar
    75 mL (1/3 cup) butter or margarine
    175 mL (3/4 cup) flour
    Method
    1. Grease and flour a 23 cm (9 inch) square cake pan. Cream butter with sugar; add eggs, beat well. Sift flour with baking powder and spices. Add to creamed mixture alternately with milk. Gently fold in blueberries; pour into cake pan.
    2. For the topping, blend ingredients until they resemble coarse bread crumbs. Sprinkle evenly over batter. Bake at 190°C (375°F) for 60 minutes or until the centre of the cake is cooked.

    Recipe compliments of Taste of Nova Scotia.