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Blueberry Buckle
Melissa Hart

Blueberry Buckle

A buckle is a tender cake packed with fruit, not fruit filling under a separate topping. Fresh blueberries sink and swell as the cake rises, making its streusel surface buckle into hills and cracks. Serve squares from the cooled pan; scooping it hot would hide the soft cake structure that defines it.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 9
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 8 tbsp unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 3 cups fresh blueberries
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp cold unsalted butter cubed

Method
 

  1. Heat the oven to 350°F and butter a 9-inch square baking pan.
  2. Whisk 2 cups flour, baking powder and salt; in another bowl beat the softened butter and granulated sugar until combined, then beat in the egg and vanilla.
  3. Add the flour mixture in three additions alternating with the milk, then fold in the blueberries and spread the thick batter in the pan.
  4. Rub the remaining flour, brown sugar, cinnamon and cold butter into coarse crumbs.
  5. Scatter the streusel evenly over the batter.
  6. Bake for 42 to 47 minutes until the center springs back and a tester comes out without wet batter; cool 30 minutes before cutting.