From the moment I saw these Strawberry Jam Crumble Bars on the front cover of the latest issue of Bake From Scratch magazine, it was going to be something new to try. The recipe was simple to assemble and bake. The original recipe uses the Quick Strawberry Jam {recipe at the end of the blog post} as the filling, but I decided to substitute it with my homemade strawberry jam. The result turned out great. I think a good store bought jam will work just as well in the recipe if you don’t have time make it. To accompany the jam filling, a sprinkling of fresh strawberries gave it another depth of flavor. Because the recipe was quick and easy, I decided to make an extra batch and used my homemade blueberry jam. These bars are great as snacks, treats, or desserts.
Blueberry Buckle is an old-fashinon single-layer cake with a streusel topping. This is a wonderful and versatile cake that’s also great to serve for breakfast, brunch and anytime {with tea/coffee}. The consistency is like coffee cake but not as sweet.
Before going any further about Blueberry Buckle, I want to share where these plump blueberries came from. Everyone in the family was busy except for my son Caleb and me so we decided to go blueberry picking at a nearby farm. Bybee Blueberry Farm is situated at the base of Mount Si offering incredible views while picking these sweet blueberries.
So ready for picking!
For about an hour of picking {and a little bit of eating}, we got almost 9 pounds of blueberries.
These blueberries have been washed and ready to be eaten in these fun snack cups. Blueberries are one of the best snacks. They are rich in antioxidants, full of vitamin C, manganese and fiber.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter {room temperature}
1 egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups blueberries {can use frozen blueberries}
STREUSEL TOPPING
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup packed brown sugar
1 cup flour
1/2 cup unsalted butter {room temperature}
Heat oven to 350°. Butter and flour springform baking pan {ten-inch round}.
STEP 1. In a bowl of an electric mixer cream butter and sugar on medium speed until light and fluffy.
STEP 2. Add egg and vanilla and mix until combined.
.
STEP 3. In a medium bowl, sift together the flour, baking powder, and salt. Reduce mixer speed to low, alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour mixture.
STEP 4. Gently fold in blueberries {all 5 cups}. If using frozen blueberries, sprinkle 1 tablespoon of flour over the berries and mix gently to coat each berries with flour before adding to the batter mixture.
.
STEP 5. Pour batter into prepared pan {butter and flour springgorm baking pan}.
In a medium bowl, mix together all the streusel topping ingredients with a fork to form large clumps.
.
STEP 6. Sprinkle streusel topping directly onto the cake batter.
Place the springform baking pan on a cookie sheet lined with parchment paper. This will help to contain any leakage from spreading all over the oven. Bake 60 to 70 minutes until cake tester comes out batter free. Remove cake from oven and let it rest on the cooling rack for 10 minutes.
