Blueberry Buckle
Blueberry Buckle
Equipment
- Springform pan
- Electric mixer with paddle
Ingredients
Cake
- 1/2 cup (1 stick) unsalted butter room temperature, plus more for the pan
- 2 cups all purpose flour plus more for the pan
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup milk
- 5 cups (2 pints) wild or cultivated blueberries
Streusel Topping
- 1 cup flour
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 6 Tbsp unsalted butter room temperature
Instructions
Streusel Topping
- In a medium bowl, combine the flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- Using your hands, squeeze together most of the mixture to form large clumps.
Cake
- Heat oven to 350°F. Butter a springform baking pan and dust with flour, tapping out the excess. Set aside.
- In a medium bowl, sift together the flour, baking powder and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add the egg and vanilla, beating until fully combined.
- Add the reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in the blueberries.
- Pour the batter into the prepared pan; sprinkle the streusel topping over the cake.
- Bake until a cake tester comes out batter-free, 60-70 minutes.
- Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
Notes
The streusel topping can be frozen in an airtight container for up to 6 months.
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