Vietnamese Ground Cinnamon can stand alone or make other ingredients pop. This blueberry buckle melds with the unique, spicy-sweet flavor of our Vietnamese Ground Cinnamon perfectly.
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients
Serves 8
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2 1/3 Cups Cake Flour
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1 Teaspoon Baking Powder
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1/2 Teaspoon Kosher Salt
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4 Ounces Unsalted Butter, divided
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1 1/4 Cups White Sugar
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1 Egg
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1/2 Cup Whole Milk
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3 Cups Fresh Blueberries
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2 Teaspoons Vietnamese Ground Cinnamon
Directions
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Preheat oven to 375°F.
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Spray 9-inch by 9-inch glass baking dish with nonstick spray and set aside.
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Whisk together 2 cups flour, baking powder, salt and ground ginger in mixing bowl. Set aside.
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Combine 2 ounces butter and 3/4 cup sugar in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, approximately 1 minute. Add egg, and beat until well-incorporated, approximately 30 seconds. Add 1/3 of flour and baking powder mixture, and beat on low speed just until incorporated. Add 1/3 of milk and beat until incorporated. Repeat, alternating flour and milk until everything is combined. Gently stir in blueberries, and pour mixture into prepared baking dish.
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Combine remaining sugar, flour and Vietnamese Ground Cinnamon in small bowl. Add remaining butter, and work into dry ingredients, using fork to combine. Continue until mixture has crumb-like texture. Sprinkle mixture on top of cake.
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Transfer pan to oven and bake on middle rack for 35 minutes, or until golden in color. Cool for at least 10 minutes before serving.