Baking has become a hugely popular pastime due to the pandemic. People found that they could easily make delicious sweets at their homes with a few simple ingredients readily available in the kitchen. Just mix everything together, pop it in the oven and let it bake to produce amazing results with minimal effort! Hollywood actress Jennifer Garner is one such baking enthusiast, who regularly shares her baking and cooking endeavors with her fan following of 12.9 million on Instagram. Popularly known as ‘The Pretend Cooking Show’, it features Jennifer Garner in her own unique way trying out some amazing dishes. This time, 13 going on 30 On the occasion of Mother’s Day, the actress made a delicious dessert with her mother Patricia Garner.
Take a look at the video shared by Jennifer Garner:
The dessert that Jennifer Garner made in the video was a delicious blueberry buckle. A traditional dessert recipe, it is basically a cake with blueberries in the center that is topped with a crunchy and crunchy topping. “Happy Mother’s Day. If it bears weight to you, I hope you find comfort today and always. I wish my mom and I could make you something blueberry Buckle and sit for chat,” wrote Jennifer Garner in the caption of the post. The video has already garnered over 1.8 million views and thousands of comments.
In the video, Jennifer Garner talks to her mother Patricia Garner via video call. She showed off the steps and making of the delicious dessert from author Cheryl Day’s cookbook. The actress’ hilarious joke with her mother made for an interesting watch. Jennifer Garner’s mother reveals she used to make blueberry Buckle up several years ago and use it for your colleagues as well.
(Also read: How to Make Bakery-Style Blueberry Muffins at Home,
Blueberries can be used to make many delicious desserts.
Here’s the full recipe for Blueberry Buckle, shared by Jennifer Garner:
Component:
For Crumb Topping:
– 1/2 cup granulated sugar
– 1/3 cup brown sugar
– 1 tsp ground cinnamon
– 1/8 tsp nutmeg
– 1 and 1/3 cup all purpose flour
– 8 tablespoons cold unsalted butter, cubed
For Buckle:
– 1 and 1/4 cup all purpose flour
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 1/4 tsp ground cardamom
– 6 tablespoons room temperature unsalted butter
– 3/4 cup sugar
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 tsp grated lemon zest
– 2/3 cup sour cream
– 2 cups fresh or frozen blueberries
Method:
1. Preheat oven to 350°F. Butter 9-inch cake pan.
2. For Crumb Topping: Add sugar, cinnamon, nutmeg and flour and stir until well blended. Cut in butter until crumbs are the size of peas. Cover the cake and keep it to cool while making the cake.
3. For Buckle: Sift together all purpose flour, baking powder, soda, salt and cardamom. Cancel.
4. Cook butter and sugar together in cream for 5-7 minutes until light and fluffy. Reduce speed and add eggs. Mix in vanilla, zest and sour cream.
5. Add dry ingredients just until incorporated. Turn off the mixer, and gently fold blueberries,
6. Scrape the batter into the prepared pan and spread it evenly. Sprinkle crumb topping evenly over top.
7. Bake for 40-50 minutes until the top is golden and firm.