Blueberry Buckle

By christoph

Loaded with fresh berries, this buckle is perfect with morning coffee, or as an after dinner treat.

Ingredients

• Cake:
• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk, minus 1 teaspoon
• 1 teaspoon vanilla
• 2 cups blueberries, fresh or frozen
• Crumb Topping:
• 1/2 cup sugar
• 1/4 cup brown sugar
• 5 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup butter, cold and cut into small pieces

Details

Preparation time 30mins
Cooking time 80mins
Adapted from jamesandeverett.com

Preparation

Step 1

Cake:

Heat oven to 375°F. Grease an 8” x 8” square pan or a 9” springform pan.

Cream together the butter and sugar. Add egg to creamed mixture and mix well to combine. In another bowl sift together flour, baking powder and salt. Add vanilla to milk to make ½ cup. Add flour mixture alternating with milk to the creamed butter, mix until combined. Gently fold in blueberries. Pour into prepared pan. Cover batter evenly with crumb topping. Bake for 40 – 45 minutes, or until toothpick inserted in center comes out clean and top is slightly browned.

Crumb topping:

In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Using a pastry blender or fork cut the butter into sugar mixture until mixture resembles a coarse meal.