Classic Blueberry Buckle
Ingredients
For the Cake Base:
- ½ cup butter
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 cup whole milk
- 2-½ cups fresh blueberries
For the Streusel Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ tsp. cinnamon
- ¼ cup butter, cold, cut in small cubes
Instructions
To prepare the cake base:
- Pre-heat oven to 350°F.
- Grease a 10-inch spring form pan well and line the bottom with parchment paper, if you like, for easy release of the cake when it is baked.
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time; beat well after the addition of each egg.
- Beat in the vanilla extract.
- In a medium bowl, sift together the flour and baking powder.
- Add dry ingredients, alternately with the milk; begin and end with an addition of dry ingredients; as a general rule, add the flour mixture in 3 divisions and the milk in two.
- Be careful not to over mix the batter or your cake will be dense.
- Fold the batter only until the flour is incorporated but no more.
- Quickly fold in the blueberries.
- Spread batter evenly into the prepared pan.
To prepare the streusel topping:
- In a small bowl. mix together the flour, sugar and cinnamon.
- Using your finger tips rub the butter through the dry mixture until it resembles a coarse meal.
To assemble and bake the buckle:
- Press the crumb mixture together in handfuls and break off small pieces, about the size of the top of your pinky finger, scattering them over the surface of the batter.
- Place in pre-heated oven and bake for about 35 – 40 minutes or until a toothpick inserted in center comes out clean; the baking time can vary.
- The toothpick test is the best way to ensure that this cake is fully baked.
