Gabriella took this of me cleaning mangoes yesterday. That basket on the left was filled to the top. I was ready for a little relief and Gabriella jumped in to help me slice them after I peeled them. I’m getting carpal tunnel not from typing but from mango work. Mangoes can be tricky to clean.;) They slip and slide when you are trying to get the rest of the fruit next to the pit.
Now on this cake. It’s a summer favorite of ours. I bake it every summer with different fruits. The first time I baked it was with just blueberries. Last summer I loved it with strawberries. This summer I thought about blueberries and mangoes. I’m glad I did because the combination is divine.
My dad was stopping by and there wasn’t any mango cake left so I put together a couple of mango quick breads for him. The one on the left was made with olive oil and apple sauce. The one on the right I made with buttermilk in the batter. My dad said the olive oil version was fantastic.
A wonderful summer cake that you can make with your favorite stone fruit or berries. The cake is moist and delicious. Adjust the spice in the topping to your taste. I even add a little cinnamon to the batter. It’s a perfect breakfast or snack cake. For detailed photos of the how to make it, check out my strawberry buckle post.
Blueberry Mango Buckle
adapted from Smith Bites
1/4 cup of butter softened
3/4 cup of sugar
3/4 cup of milk (*this time I used buttermilk instead and it was AMAZING)
zest of lemon
2 cups of flour
2 1/2 teaspoons of baking powder
3/4 teaspoon of salt
1 cups of blueberries (fresh or frozen)
1 cup diced mangoes
1/3 cup of butter, softened
1/2 cup of sugar
1/3 cup of flour
1/2 tsp of cinnamon
pinch of nutmeg
Preheat oven to 375 F. Butter and flour 9 inch square or round pan. In a small bowl, add the flour, zest, baking powder and salt and whisk the ingredients.
Cream the butter and sugar until fluffy. Add the milk and egg; mix well. Add the flour, lemon zest, baking powder, salt; mix well.
Fold the berries and mangoes in gently by hand.
Spread cake batter in cake pan, sprinkle topping over batter and bake for 45-50 minutes or until toothpick comes out clean.
Hope your week starts off sweet and wonderful.:)