Blueberry Buckle Recipe
1 stick butter, room temperature
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1 1/2 tsp vanilla
1/2 cup milk
5 cups blueberries
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1 1/2 tsp vanilla
1/2 cup milk
5 cups blueberries
Heat oven to 350
Butter a 10 inch round pan or springform pan, spray with bakers Joy or butter and dust with flour, tap out excess.
Mix together the flour, baking powder, and salt
cream butter and sugar on medium speed until light and fluffy, add egg and vanilla.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake.
Bake 60 minutes or till toothpick insterted shows done.
Remove from pan; Cool and let set a while before serving
Streusel Topping
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
combine flour, sugar, cinnamon, and salt. 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.
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