Blueberry Buckle

​What in the world is a buckle? It's similar to a cobbler or a crumble. I guess I would describe it as a cross between a blueberry coffee cake and blueberry studded yellow cake. OK so I'm not very good at describing it but I can tell you that it's delicious. (That's what's really important anyway, right?) 

This was my very first attempt at a buckle and I have to say - I quite liked it. I found the recipe in my Cooks Illustrated magazine. It looked so good in the pictures that I doubled the recipe on my very first attempt. (I know, I'm living on the edge.) I served this cake at a brunch for dinner kind of party - it was a big hit.

Blueberry Buckle
Streusel
1/2 cup flour
1/2 cup brown sugar
2 Tablespoons sugar
1/4 teaspoon salt
pinch salt
4 Tablespoons butter, softened

Cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
10 Tablespoons butter, softened
2/3 cup sugar
1/2 teaspoon salt
zest from 1 lemon
1 1/2 teaspoons vanilla
2 eggs
4 cups blueberries

For the streusel, Combine flour, sugars, cinnamon and salt in mixer.

Mix with a flat beater, adding butter, 1 Tablespoon at a time until mixture resembles coarse sand.

For Cake, Combine flour and baking powder in a bowl.

Cream butter, sugar, salt and lemon zest with a flat beater.

​Beat in vanilla and eggs, 1 at a time.

​Gradually beat in flour until just combined.

Fold in blueberries.

Spread into a greased 9 inch cake circle with a parchment paper liner.

Use hand to squeeze and crumble streusel over the top of the cake.

​Bake 55 minutes at 350.

After 15 minutes, flip onto wire racks to cool completely.

Slice and serve.

​The best part about this buckle is that it's perfectly acceptable to eat any time of day.  Eat it in the morning as a coffee cake or in the evening as a dessert - either way - delicious.  

Ciao!

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