For the Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Granulated sugar | 3/4 cup |
| Unsalted butter | 1/4 cup, softened |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Milk | 1/2 cup |
| Fresh blueberries | 2 cups |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 cup |
| All-purpose flour | 1/3 cup |
| Ground cinnamon | 1/2 teaspoon |
| Unsalted butter | 1/4 cup, chilled and diced |
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch square baking dish with butter or cooking spray.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to cream together 3/4 cup granulated sugar and 1/4 cup softened unsalted butter until the mixture is light and fluffy.
- Add the Egg and Vanilla:
- Beat in 1 large egg and 1 teaspoon of vanilla extract into the creamed butter and sugar mixture until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of milk. Mix until just incorporated.
- Gently fold in 2 cups of fresh blueberries.
- Prepare the Topping:
- In a small bowl, mix together 1/2 cup of brown sugar, 1/3 cup of all-purpose flour, and 1/2 teaspoon of ground cinnamon.
- Cut in 1/4 cup of chilled, diced unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble the Cake:
- Spread the batter evenly in the greased baking dish.
- Sprinkle the topping mixture evenly over the batter.
- Bake the Cake:
- Place the baking dish in the preheated oven.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
- Cool and Serve:
- Allow the Blueberry Buckle to cool slightly in the baking dish.
- Slice and serve warm
