Fresh Blueberries right from the farm and into this super simple and adaptable buckle recipe (Jax’s family recipe!), topped off with the crunchy crumb and the vibrant blueberry glaze, this is a winner for a long breakfast or an afternoon tea.
Prep: 10 minutes - Cook: 45 minutes - Serves: 1 20cm square dish - Difficulty: Easy - Recipe: Hayden Quinn · From Jax’s family recipe
Ingredients
Batter
3/4 cup sugar
1/4 cup margarine
1 New Life Farm orange zested
1 egg
1/2 cup milk
2 cup self-rising flour
1 1/2 cups fresh Driscoll’s blueberries
Crumb Topping
1/2 cup sugar
1/3 cup plain flour
1/2 tsp cinnamon
1/4 cup soft butter
Glaze
1 cup fresh Driscols blueberries
1 1/2 cup powdered sugar
2 tbs New Life Farm orange juice
Method
Step 1. Preheat oven to 190C. Pre-grease 20cm x 20cm cake tin. Then, beat together the sugar, margarine, orange zest and egg until light and fluffy. Then gently beat in milk.
Step 2. Mix in flour, but do not over work, gently stir in blueberries. Spoon into your cake tin.
Step 3. Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.
Step 4. Bake for 35-45 minutes, or until a toothpick comes out clean when put into the centre.
Step 5. While the buckle is baking, make the blueberry glaze by adding blueberries and orange juice to a small saucepan over low medium heat, cook until the berries have collapsed and released their juices. Pass through a fine sieve into a small bowl. In a separate bowl add powdered sugar and slowly add in blueberries juice mixing well until the desired consistency and colour is achieved.
Step 6. Serve warm with a good drizzle of blueberry glaze.
