Blueberry Buckle

Blueberries have been on sale and are so tasty so I made blueberry buckle!  It was so good!  I opted to put the blueberries on the top of the cake which made it I think. Blueberries bursting in every single bite. I would definitely make this again.  This is best served the day of making and served warm.


BLUEBERRY BUCKLE


INGREDIENTS:


For the cake:

•  2 cups cake flour (reg would probably be fine)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• zest of half a lemon
• 1 tsp vanilla
• 5 TBSP unsalted softened butter
• 1 egg
• 3/4 cup sugar
• 1/2 cup milk of buttermilk

For the blueberries:

• 3 cups blueberries
• juice from half a lemon
• couple TBSP sugar to coat
• 1 TBSP flour

For the topping:

• 1/2 cup sugar
• 1/3 flour
• 1 tsp cinnamon
• pinch nutmeg
• 1/2 stick butter

DIRECTIONS:

Preheat oven to 375.  Spray a spring form pan with baking spray.  Beat the butter and sugar until light and fluffy.  Add egg, lemon zest and vanilla and beat 1 minute.  Whisk together flour, salt and baking powder add alternatively with milk to butter mixture.   About 1/3 of flour, then 1/3 of milk, etc. mixing until just incorporated.  Pour into prepared pan.

Gently toss blueberries with lemon juice, sugar and flour.  Pour onto prepared cake batter. (Alternative: can mix blueberries in batter gently)

For the topping, mix flour, sugar, cinnamon and nutmeg.  Mix in butter until becomes coarse crumb.  Sprinkle over blueberries.  Bake for 50-60 minutes.  Cool for 10 minutes before removing from pan, scraping around edges first.  Delicious warm!