Blueberry Buckle with Thick Gel

I often get asked what kinds of things you can use Thick Gel in. The answer is pretty much anywhere that you’d use cornstarch in the same proportion, but with better results. Thick Gel is a wonderful cornstarch that has a beautiful set. Thick Gel products can be frozen, refrigerated and canned with beautiful results helping you to keep food better longer.

Today’s recipe is a little different though. This is a Blueberry Buckle which usually has cake flour in it. The difference between cake flour and all purpose flour is that cake flour generally has a lower protein content and is more easily dispursed, this is a combination of the grain type and the grinding method. However, with a little help from Thick Gel we can make our own cake flour substitute that give us the benefits of cake flour with the additional benefits of Thick Gel. It’s a win win.

Cake flour replacement recipe:

1 cup of all purpose flour – 2 Tablespoons + 2 Tablespoons Thick gel. Sift well and use anywhere cake flour is called for.

So getting back to our buckle, this recipe uses the rest of the blueberries I had on hand from last blog’s recipe and adds some ginger for kick, all poured into a 9×9 square or 10 inch round pan and cooked up into a beautiful breakfast cake. Well, breakfast, lunch, late night snack…anytime you want a hit of blueberries and tender cake. This is pretty good warm with a little milk poured over it too or a side of ice cream and all with blueberry antioxidants and flavor. Yummy!

Blueberry buckle

Blueberry Buckle with Thick Gel

3 1/2 cups all purpose flour

1/2 cup Thick Gel

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

2 ounces unsalted butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1/2 cup milk

3-3 1/2 cups blueberries

Streusel:

1/2 cup sugar (this is also really good if you do 1/4 cup sugar and 1/4 cup brown sugar)

1/3 cup cake flour mixture

1/2 tsp nutmeg

1/2 tsp candied ginger, well chopped

2 ounces unsalted butter, chilled and cubed

Make streusel by combining the sugar, flour, nutmeg and ginger. Add the butter and work in with a fork until it reaches a crumb texture. Set aside.

Preheat oven to 375 degrees.

In a medium bowl combine flour, Thick Gel, baking powder, salt and ground ginger. Set aside.

In a stand mixer beat together the butter and sugar until light and fluffy. Add the egg and beat well. Add 1 tsp vanilla and mix. Alternate adding dry mixture and milk until all in incorporated. Again, this is a quick bread method so don’t over mix. Fold in blueberries and pour into a baking dish which has been sprayed with non stick spray or greased.

Sprinkle streusel mixture on top of the cake and bake for 35 minutes until golden brown. Test with a tooth pick and remove from oven. Cool 10 minutes before depanning and serving.

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