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Classic Blueberry Buckle

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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.