BLUEBERRY BUCKLE WITH CINNAMON BOURBON SAUCE

Photo by BETTY L.

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

16

servings

Ingredients

  • Cake – 1 cup

  • butter, at room temperature

  • 1/3

    cup sugar

  • 1

    egg, beaten

  • 2

    cups flour

  • 2

    teaspoons baking soda

  • 1

    cup buttermilk

  • 2

    pints blueberries

  • Streusel – 1 cup flour

  • 1/2

    cup sugar

  • 1/2

    cup packed brown sugar

  • 1/2

    cup toasted pecans

  • 1/2

    cup unsalted butter, cut into pieces

  • 1/2

    teaspoon nutmeg

  • 1/4

    teaspoon ginger

  • Cinnamon Bourbon Sauce – 1/2 cup butter

  • 3/4

    cup sugar

  • 2

    eggs

  • 1/2

    teaspoon cinnamon

  • 1

    tablespoon very hot water

  • 1/2

    cup heavy whipping cream

  • 1/2

    cup bourbon

Directions

Directions: For cake – Heat oven to 350 degrees. Grease and flour a 9 x 11 inch pan. Cream butter and sugar until light and fluffy, beat in the egg and set aside. Sift the flour with the baking soda. Stir the dry ingredients, alternating with the buttermilk, into the creamed mixture. Spread the mixture in the prepared dish and cover with the berries. Prepare streusel. For Streusel – Combine flour, sugar, brown sugar, pecans, butter, nutmeg and ginger and mix together with two forks for fingers until crumbly. Sprinkle the crumbles over the berries. Bake for 1 hour or until brown. For Cinnamon Bourbon Sauce – Melt the butter over simmering heat in a double boiler. Beat together the sugar, eggs and cinnamon in a bowl, then add to the butter. Add the water, stirring until the mixture coats the back of a spoon about 7 minutes. Remove from heat and cool to room temperature. Beat in the cream and bourbon. Serve squares of Blueberry Buckle topped with the warm sauce.

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