Blueberry Buckle

By katiemwilson

Ingredients

• Streusel Topping:
• 1/2 c butter (1 stick) plus more for pan
• 2 c all purpose flour, plus more for pan
• 1 1/2 t baking powder
• 1/2 t salt
• 3/4 c sugar
• 1 egg
• 1 t pure vanilla extract
• 1/2 c milk
• 5 c wild or cultivated blueberries
• 1 t cinnamon
• 1/4 t salt
• 1/4 c packed light brown sugar
• 1 c flour
• 3 T butter, room temperature

Preparation

Step 1

Heat oven to 350. Butter and flour springform baking pan, and set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 min. Reduce mixer speed to low. Add egg and vanilla. When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour mixture. Remove from mixer; gently fold in berries. Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60 to 70 min. Remove cake from oven, but leave in pan 10 min. on a cooling rack. Remove from pan and let cool 15 min. before serving.

Streusel Topping:
In a medium bowl, mix dry ingredients. Cut in butter using a pastry blender or fork until crumbs form. Using your hands, squeeze together most of the mixture to form large clumps. Store, refrigerated, in an airtight container, or sprinkle onto cake.