Dessert - Blueberry Buckle - AB's

By BlueSchmoo

Ingredients

• For the cake:
• Nonstick cooking spray
• 9 ounces cake flour, approximately 2 cups
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 2 ounces unsalted butter, room temperature
• 5 1/4 ounces sugar, approximately 3/4 cup
• 1 large egg
• 1/2 cup whole milk
• 15 ounces fresh whole blueberries, approx. 3 cups
• For the topping:
• 3 1/2 ounces sugar, approx 1/2 cup
• 1 1/2 ounces cake flour, approximately 1/3 cup
• 1/2 teaspoon freshly ground nutmeg
• 2 ounces unsalted butter, chilled and cubed

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and
ground ginger. Set aside. In the bowl of a stand mixer, with the paddle
attachment, beat together the butter and sugar on medium speed until light
and fluffy, approximately 1 minute. Add the egg and beat until well
incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat
on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined.
Gently stir in the blueberries and pour the mixture into the prepared baking
dish.
For the Topping: Directions
In a small bowl combine the sugar, flour and nutmeg. Add the butter
and work into the dry ingredients using a fork to combine. Continue until the
mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.