Portioned blueberry buckles
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 251, total fat 8 G., saturated fats 5 G., proteins 3 G., carbohydrates 42 G., fiber 2 G., cholesterol 22 mg, sodium 250 mg, sugar 22 G.
Calories 251, total fat 8 G., saturated fats 5 G., proteins 3 G., carbohydrates 42 G., fiber 2 G., cholesterol 22 mg, sodium 250 mg, sugar 22 G.
Bake blueberry buckle in individual ramekins so each guest gets their own beautiful serving of juicy berries nestled in a soft cornmeal cake. Dust with powdered sugar before serving, and your dessert will look as sophisticated as if you'd been served at a restaurant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- Unsalted butter, room temperature, for greasing the ramekins
- 1/4 cup sugar + extra for ramekins
- 3 cups blueberries
Dough
- 1 cup premium flour
- 1/3 cup corn flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp fine salt
- 4 tablespoons chilled unsalted butter, cut into thin slices
- 2 tsp. grated lemon zest
- 3/4 tbsp. + 2 tbsp. l. milk
- Powdered sugar, for dusting
- Vanilla ice cream (optional)
- Special equipment: 6 ramekins, 1 cup each
We recommend
Recipes with similar ingredients: corn flour, milk, blueberry, lemon zest
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Lightly butter the insides of six ramekins and sprinkle the bottoms and sides with sugar (dump out any excess). Place the ramekins on a rimmed baking sheet. In a medium bowl, toss the blueberries with 1/4 cup granulated sugar and set aside.
- Dough:
In a medium bowl, combine the flour, corn flour, granulated sugar, baking powder, and salt. Rub the butter and zest into the flour mixture with your fingers. Stir in the milk with a silicone spatula until the flour mixture is completely moistened. Divide the batter evenly among the prepared muffin tins and top with a few blueberries. - Bake until golden brown, 25 to 30 minutes. Cool for at least 20 minutes. Serve the bakla warm or at room temperature, dusted with powdered sugar and topped with a scoop of ice cream, if desired.
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