Ingredients 1/2 cup Butter Olive Oil 3/4 cup granulated sugar 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 2 cups all-purpose flour 1/2 cup milk 2 1/2 cups fresh blueberries 2 teaspoons Blueberry Dark Balsamic Vinegar 1/4 cup goat cheese Crumb topping (recipe follows) Glaze (recipe follows)

Crumb Topping 1/2 cup unsalted butter 1 cup light brown sugar 1 cup all-purpose flour 1/4 cup oats 1 teaspoon cinnamon

Glaze 1/4 cup honey 2 teaspoons lemon juice 2 teaspoons Sicilian Lemon White Balsamic Vinegar

Directions Preheat oven to 325 degrees. Using stand mixer with paddle attachment, beat together Butter Olive Oil and sugar. Add egg to bowl with Butter Olive Oil and sugar, and mix until incorporated. Sift baking powder, salt and flour together in medium bowl. Add half of dry ingredients to butter and sugar, and mix until combined. Slowly add milk to butter mixture while mixing. Once milk is incorporated, add remaining dry ingredients, and mix until thoroughly combined. Crumble goat cheese, Blueberry Dark Balsamic Vinegar into blueberries, and fold into buckle batter. Spread batter into oiled 8-inch square pan. Sprinkle crumb topping over batter, and bake until toothpick comes out clean, approximately 40 to 45 minutes. Gently brush warm glaze over hot buckle. Let cool.

Crumb Topping Cut butter into small cubes and bring to room temperature. Combine all ingredients, and mix using a fork until the mixture is crumbly.

Glaze Pour ingredients into small pot over low heat. Bring mixture to a boil, and remove from heat.

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