Blueberry Buckle

I used to think that a buckle was the same thing as a cobbler, but it's really not. A cobbler has fruit in the bottom of the pan and topped with either a pie crust like topping, or more of a drop biscuit topping. And the fruit bubbles and thickens, but it stays separate from the topping. However, a buckle is more cake like. The fruit, blueberries in this case, are mixed into the batter, topped with a struessel topping and baked. It's like a coffee cake, dense and moist with berries. It may get it's name because the top of the cake "buckles" as it cools. And it's very delicious! I did change the spices in this recipe because I love cinnamon best in the topping. I've made this wonderful Blueberry Buckle several times and my husband and I can't get enough of it! The cake is tender but dense, and packed with blueberries, for an incredible addition to your morning coffee, or a sweet indulgence any time of day. Enjoy!

BLUEBERRY BUCKLE

Adapted from Alton Brown

Ingredients:

For the cake-

2 cups of cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

4 tablespoons (2 ounces) of unsalted butter, room temperature

3/4 cup sugar

1 large egg

1/2 cup milk- I've used whole and 2%, both with good results

3 cups of fresh blueberries

For the topping-

1/2 cup sugar

1/3 cup cake flour

1/2 teaspoon cinnamon

4 tablespoons butter, chilled- 2 ounces

Directions-

Preheat the oven to 375 degrees. Spray a 9x9 inch glass baking dish with cooking spray.

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

In a large bowl, beat the softened butter and the sugar together until creamy and fluffy. Add the egg and beat well. Add 1/3 of the flour mixture and 1/3 of the milk, and beat until incorporated. Repeat until the ingredients are combined. Gently stir in the blueberries and pour cake mixture into the prepared pan.

For the topping:

In a small bowl combine the sugar, flour and cinnamon. Add the cold butter in chunks, and mix with a fork or pastry blender until there is a crumb-like mixture. Sprinkle the sugar mixture over the cake. Bake on the middle rack of the oven for about 35 minutes, or until golden. I tested with a tooth pick and my cake took about 45 minutes. Cool 10 minutes before serving. It's delicious warm or cold. Give it a try!