Blueberry Buckle

By KDHarmon

Ingredients

• Topping
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
• Buckle
• 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 2 teaspoons baking powder
• 3/4 teaspoons kosher salt
• 3/4 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 1 pound fresh (or frozen, thawed) blueberries
• special equipment
• A 9"-diameter springform pan

Details

Adapted from bonappetit.com

Preparation

Step 1

Topping

Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps; set aside.



Buckle

Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl.


Using an electric mixer on high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 minutes. Beat in egg and vanilla just to combine, about 2 minutes. Reduce speed to low and gradually add dry ingredients, then cream; mix just to combine. Gently fold in blueberries. Scrape batter into prepared pan, smooth top, and place pan on a rimmed baking sheet. Evenly sprinkle topping over.


Bake buckle until top is golden brown and a cake tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.

Makes 8 servings.