This recipe is good with cinnamon in the topping and lemon zest in the cake. Another option is freshly ground nutmeg in the topping and ginger in the cake batter instead.
This is made with the creaming method ... Read More
Oven: 375 degrees
Bake: 40 - 45 minutes
Pan: 9"x 9" square baking pan or 9" round cake pan
Note: Double the Recipe 13" x 9" pan
1/3 c. brown sugar (66 g)
1/2 c. soft white flour ( 57 g)
1 tsp. cinnamon or (1/2 tsp. freshly ground nutmeg)
1/4 c. unsalted butter chilled and cubed (56 g)
1/4 c. unsalted butter (56 )
3/4 c. sugar (150 g)
1 large egg
1 tsp. vanilla
zest of a lemon or (another option 1/2 tsp.ground ginger)
2 c.+ 2 T. soft white flour (257 g)
2 tsp. baking powder
1/2 tsp. salt
1/2 c. whole milk (125 g)
2 c. blueberries (288 g)
In a small bowl combine the sugar flour and nutmeg. Add the butter and work into the dry ingredients with a fork until it has a crumb like texture.
In a bowl beat the butter and sugar until light and fluffy about 1 minute. Add the egg and beat until well incorporated.
In a medium mixing bowl whisk together the flour, baking powder, salt, and ground ginger, then set aside.
Beat in the flour mixture into the reamed butter in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients. scrape batter off the side of the bowl as needed after each addition.
Gently stir in the blueberries and lemon zest, You can use fresh or frozen berries, But thaw and drain the frozen before you pour the mixture into the prepared 9" x9" baking pan or round cake pan. Sprinkle the topping mixture on top of the cake and bake 40 45 minutes or until a tooth pick come out clean when placed in the center of the cake.
Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
Tip Prepare Ahead
Want to prepare the cake on day, and bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan, and refrigerate. Next day, add the streusel, then bake for 55 to 60 minutes, until a tooth pick inserted into the center of the cake comes out clean.
Adapted from a King Arthur Flour recipe and Alton Browns Blueberry Buckle recipe