Blueberry Buckle

13 ingredients
7 steps

Ingredients

  • 1/4 cups Cold, Unsalted Butter, Cut Into Bits
  • 1/2 cups Granulated Sugar
  • 1/3 cups All-Purpose Flour
  • 1/2 teaspoons Cinnamon, Ground
  • 1/2 teaspoons Freshly Grated Nutmeg
  • 3/4 cups Unsalted Butter, Softened
  • 3/4 cups Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1-1/3 cup All-Purpose Flour
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Baking Powder
  • 3 whole Eggs
  • 2 cups Blueberries, Rinsed

Directions

  1. 1
    Preheat Oven to 350 degrees
  2. 2
    Make the topping:
  3. 3
    In a small bowl, blend together the 1/4 cup chilled butter, 1/2 cup sugar, 1/3 cup flour, cinnamon and nutmeg. Blend together with fork until mixture resembles coarse meal. Refrigerate while making batter.
  4. 4
    Batter:
  5. 5
    In bowl of electric mixer, cream together softened butter and sugar. Add vanilla. In a separate bowl, stir together the flour, baking powder, salt. To the creamed butter mixture, alternate add the flour and eggs, 1 at a time, beating well after each addition. Gently fold in the blueberries by hand.
  6. 6
    Pour batter into a well greased 10x2 inch cake pan. Alternately, I use a 10 inch springform pan. Sprinkle the chilled topping evenly over the batter and bake 45-50 minutes or until a toothpick comes out clean and topping is crisp and golden.
  7. 7
    Garnish with whipped cream, as desired.

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