Blueberry Buckle

By kayjayjohnson

Ingredients

• for the topping
• 4 tablespoons unsalted butter, softened
• 6 tablespoons flour
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 3/4 teaspoons ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• for the cake
• 1 3/4 cups flour {plus more for pan}
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 4 tablespoons unsalted butter, softened {plus more for pan}
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1/2 cup milk
• 1 pound fresh wild blueberries {or any fresh berry}, washed & picked over

Preparation

Step 1

Preheat the oven to 350 degrees. Prepare a 9" springform pan by greasing the sides & bottom with butter, then dusting all over with flour. Tap out the excess flour & set the pan aside.

For the topping, combine all of the ingredients in a mixing bowl & stir until combined. Set aside.

For the cake, whisk together the flour, salt & baking powder in a mixing bowl. Add the sugar & butter to the bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture is light & fluffy {about 1 minute}. Add the egg & vanilla, beat until smooth. Pour in half of the flour mixture, then the milk, followed by the remaining dry ingredients. Beat after each addition. Remove the bowl from the mixer & gently fold in the blueberries.
Pour the batter into the prepared pan & sprinkle the topping over it. Bake for 1 1/2 hours, or until the center is set. Let the cake cool before removing from the pan. Serve with vanilla ice cream.