Photo: David Holifield
Blueberry Buckle Cake
15 ingredients
Serves 10
openrecipes
Delicious Blueberry sponge cake topped with a crumble topping
Estimated Nutrition (whole recipe, rough)
931
Calories
29g
Protein
27g
Fat
143g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the cake
- 260g Plain Flour
- 1tsp Baking Powder
- 1/2tsp Salt
- 1 1/2tsp Ground Ginger
- 60g Butter (slightly softened)
- 160g Caster Sugar
- 1 Egg
- 1/2 cup of Milk
- 2packs of Blueberries (frozen or fresh)
- For the topping
- 100g Caster Sugar
- 50g Plain Flour
- 1/2tsp Mixed Spice OR Ground Ginger (nutmeg also works well)
- 50g Butter chilled and cubed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes