Blueberry Buckle

Batter layer:

  • Nonstick cooking spray
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 cup butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup milk

Fruit layer:

  • 3 cups fresh or frozen whole blueberries

Streusel layer:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup butter, chilled and cubed

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with the nonstick spray and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, salt and ground ginger. Set aside.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

In a small bowl, combine the sugar, flour and nutmeg. Add the butter and work it into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool the buckle for at least 10 minutes before serving.

  • Yields: 9 servings
  • Preparation Time: 45 minutes
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