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Buckle of Almond Berries » Simple and Healthy Recipe! ✅

Loaded with sweet and juicy blueberries and raspberries, so moist with crunchy almond streusel bits! – garlic and zest

ingredients
  • for the cake:
  • 1/2 cup of sugar

  • 1/4 cup butter, softened

  • 1 eggs

  • 1/2 teaspoon almond extract

  • 1/2 teaspoon vanilla extract

  • 2 teaspoons of baking powder

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt and pepper to taste

  • 3/4 cup buttermilk

  • 1 liter of fresh blueberries

  • 1/2 liter of fresh raspberries

  • for the streusel:
  • 1/4 cup unsalted butter, softened

  • 1/4 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground ginger (optional)

  • 1/8 teaspoon salt

  • 1/2 cup oatmeal

  • 1/3 cup sliced ​​almonds

  • 1 cup powdered sugar

  • 2 tablespoons of cream

Indications
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan.

  2. In a medium bowl, combine the butter, sugar, cinnamon, ginger, and salt. Use the tines of a fork to mix the mixture well until you get a smooth dough. Add the oats and use your fingers to work the oats into the dough evenly. Add the almonds and work them with your fingers to mix the mixture. Set aside.

  3. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

  4. Mix the berries in a bowl and set aside.

  5. In a large bowl with a hand mixer, cream together the butter and sugar. Add the egg, vanilla, and almond extract and beat until smooth. Whisk in one cup of the flour mixture until blended. Add half of the buttermilk and mix into the batter. Add remaining flour, beating until moistened. Add the rest of the buttermilk and mix until smooth, but don’t over-mix the batter.

  6. Spread half the batter evenly in the prepared pan and top with half the berries. Using a spoon, scoop up the remaining batter and spoon some batter over all of the fruit. Don’t spread the dough, you want some of the fruit to pop. Sprinkle remaining berries over batter. Sprinkle the streusel over the fruit.

  7. Bake for 55-60 minutes until a cake tester comes out clean. Cool to room temperature and turn the buckle upside down on a serving plate.

  8. Mix together the powdered sugar and cream until completely blended and the consistency of thin icing. Pour the icing on the cake. Serve.

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