Name: Blueberry Buckle
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cups (260g) all-purpose flour (plus 1-2 Tbsp of flour for dusting the blueberries); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup (1/2 stick, 57g) unsalted butter, softened; 3/4 cup (150g) sugar; 1 large egg; 1/2 cup (120ml) milk; 1 pint (550ml) blueberries; 1/4 cup (57g) unsalted butter, softened; 1/2 cup (100g) sugar; 1/3 cup (45 g) all-purpose flour; 1/2 teaspoon cinnamon

Blueberry Buckle

An old-fashioned single-layer cake, peppered with blueberries, and topped with a streusel topping.

1 hr 15 min total 5 min prep 1 hr 10 min cook 8 406 cal

Instructions

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1 Butter the inside of an 8-inch springform pan. Set aside.
2 Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl.
3 Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg.
4 Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
5 Combine ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture. Sprinkle this over the batter.
6 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
7 When the cake has cooled, run a knife around the edges and lift the cake out of the pan.