While blueberries are cheap and plentiful, run out and buy the ingredients you need to make this wonderful cake. That being said, I am giving you the original recipe from Kraft but I substituted a plain white cake mix with a Duncan Hines Golden Butter mix I had in the pantry. The big difference is that the Golden Butter mix is made with 7 tablespoons of softened butter in place of the usual vegetable oil. Needless to say, the cake was very rich. The cake baked for a total of 30 minutes with 12 briquettes in a ring around the bottom of the oven, 16 coals placed in a ring around the outside of the lid with 9 more placed in a second smaller ring around the center. Take a peek halfway through cooking time to make sure the cake is not browning too quickly. Light, crunchy and overflowing with berries, every bite will remind you of a warm, summer's day.
Blueberry Buckle Cake
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup (1 stick) chilled butter, cut into small pieces
1 package (2 layer size) white cake mix plus ingredients needed from package to make cake
1 3.4 oz package vanilla flavor instant pudding
1 Tblsp lemon zest (optional)
4 cups fresh blueberries
Lightly oil or spray 12 inch dutch oven; line with parchment paper.
Combine first 3 ingredients in large bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Prepare cake batter as directed on package.
Add dry pudding mix and zest; beat 2 minutes.
Fold in blueberries; pour into prepared dutch oven.
Sprinkle with streusel mixture.
Bake at 375 degrees for 35-50 minutes or until toothpick inserted in center comes out clean.
Cool for 30 minutes before removing from oven.
|Sprinkle batter with streusel topping|
tester comes out clean