I love to bake with blueberries, especially when they’re in season. This dessert came out delicious. Enjoy!
For the Buckle
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¾ cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- ½ cup milk
- 5 cups wild or cultivated fresh blueberries
For the Streusel Topping
- 1 cup all-purpose flour
- ¼ cup packed light-brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 6 Tbsp. unsalted butter, room temperature
- Heat oven to 350° F. Butter a deep baking dish and dust with flour, tapping out excess. 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 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from the mixer and gently fold in blueberries.
- To make the streusel topping, combine flour, sugar, cinnamon, and salt in a medium bowl. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps.
- Pour the batter into the prepared pan and sprinkle the streusel topping over the cake. Bake until a cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
- The recipe makes one 10-inch round cake or two 6-inch round cakes.
- The streusel topping can be frozen in an airtight container for up to 6 months.
- The recipe makes enough to top the entire recipe, whether you make one or two cakes.