Blueberry buckle is classic great food. Just like your grandma would have made, this is a moist, tender cake studded with blueberries and blanketed with a buttery, cinnamony streusel.
And why *Buckle* you ask? Apparently, it has to do with the batter buckling due to the berries and crumb topping.
Well, whatever the reason, it is yummy and deserving of a name that sets it apart.
So, here’s my version…
Cream 1/4 c. butter
and 3/4 c. sugar with a blender.
Add one egg and blend well.
In a separate bowl, mix 2 c. flour,
2 tsp. baking powder,
and 1/2 tsp. salt.
Measure out 1/2 c. milk or buttermilk, and pour just a bit into the egg/butter/sugar mixture.
Use the mixer to blend and then add some of the flour mixture.
Alternate milk and flour mixture a bit at a time until everything is combined.
Using a spatula, carefully, fold 2 c. fresh or frozen blueberries into the batter trying not to squish them and turn your batter blue.
Butter an 8×8 inch pan and sprinkle it with cinnamon sugar. Pour the batter into the pan. The batter will be very thick.
Preheat the oven to 375 degrees.
Using either a mixer, pastry cutter, or two knives, cut 1/4 c. cold butter into
1/2 c. sugar,
1/3 c. flour,
and 1 tsp. cinnamon, until the mixture looks like pea sized crumbs.
Pour the crumbs over the batter, and bake for 25-30 minutes if using fresh berries and up to 50 minutes if the berries were frozen. Watch it carefully using a toothpick to check frequently.
When the toothpick comes out clean or with crumbs, take it out and give it some time to cool.
This is delicious served warm with a dollop of freshly whipped, sweetened cream on top.
Mmmmm…c’mon, let’s go make some Blueberry Buckle. :o)
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