Jacqueline/ Go Go Go Gourmet
I love to bake with blueberries, especially when they're in season. This dessert came out delicious. Enjoy!
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
1 cup all-purpose flour
¼ cup packed light-brown sugar
1 tsp. ground cinnamon
¼ tsp. salt
6 Tbsp. unsalted butter, room temperature
For the Buckle
For the Streusel Topping
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.