Blueberry Prune Buckle with Ginger Streusel
Blueberry Prune Buckle with Ginger Streusel - light and airy cake with a jammy blueberry prune middle and buttery ginger streusel on top!
Servings: 8 servings
Calories: 425kcal
Ingredients
Ginger Streusel
- 1 cup all-purpose flour
- 1 cup brown sugar
- ½ cup salted butter, melted
- 2 tsps ginger
- ½ tsp nutmeg
- Pinch of kosher salt
Blueberry Prune Buckle
- 1 ½ cup all-purpose flour
- 2 tsps baking powder
- ½ cup brown sugar
- ½ cup salted butter, melted
- 2 large eggs
- 1 tbsp vanilla extract
- ¾ cup whole milk
- 1 tbsp Orange zest
- 1 ½ cup blueberries
- 2 cups California Prunes
Instructions
- Preheat oven to 350 degrees F.
- Make the ginger streusel first. Combine flour, brown sugar, melted butter, ginger, nutmeg, and a pinch of salt. Mix together until crumbles form. Put mixture into the freezer until ready to use.
- In a large mixing bowl, mix together flour, baking powder, brown sugar, melted butter, eggs, vanilla extract, milk, and orange zest. Mix until all ingredients are combined and a batter forms - it's ok if the batter is a little lumpy.
- Spray a 9 inch springform pan with nonstick baking spray. Add batter to the pan and place blueberries and California Prunes on top. Remove streusel from the freezer and add on top of blueberry/prune layer. Bake for 45-50 minutes.
- Let the buckle cool in the springform pan for 10 minutes before removing.
Video
Notes
Nutrition
Calories: 425kcal