Ingredients
For the cake:
Cooking spray
1 1/3 Cup Sweet Stacks Gourmet Blueberry Pancake & Waffle Mix
1 Tablespoon baking powder
1/4 teaspoon sea salt
6 Tablespoons melted butter
2 eggs
1/3 Cup half and half
1/2 Cup fresh blueberries
1 Tablespoon flour
2 Tablespoons chopped fresh basil
1 teaspoon lemon zest
For the crumble and toppings:
2 Tablespoons butter, softened
1/4 Cup flour
1/4 Cup brown sugar
1/4 teaspoon sea salt
Whipped cream
1 Tablespoon chopped fresh basil
1 teaspoon lemon zest
Instructions
Ingredients:
Baking Instructions:
1. Preheat the oven to 350 degrees. Spray four 8 ounce ramekins with cooking spray. Set them on a parchment lined baking sheet.
2. In a large mixing bowl, add the Sweet Stacks Mix, baking powder, sea salt, melted butter, eggs, and half & half. Stir gently to combine.
3. Set the blueberries on a plate and sprinkle the Tablespoon of flour over them. Toss the blueberries in the flour to coat. This will help them not sink to the bottom of the cakes.
4. Fold the blueberries into the cake mix along with the basil and lemon zest. Pour the batter into the prepared ramekins.
5. To prepare the crumble, mix the butter, flour, brown sugar, and sea salt. Crumble the ingredients together with your fingers or a fork until the mixture is full of pea-sized lumps. Sprinkle the crumble over the batter in each ramekin.
6. Bake the cakes for 35 to 45 minutes, making sure the middles of the cakes are baked through. Remove from the oven to cool.
7. To serve the cakes, top with whipped cream, basil, and lemon zest.
Serves 4
SweetStacks Gourmet Pancake & Waffle Mix makes the most delicious batter for this mouthwatering Basil Blueberry Buckle. It's an easy to make cake that is moist and tender, with bright and fresh blueberry, basil, and citrus notes. The cake is finished with a sugary crumble, whipped cream, and flecks of lemon zest.
Notes
Recipe submitted by Shauna Havey from Utah.