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Blueberry Buckle

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By Jennifer Trainer Thompson

Posted July 23rd, 2007

This article is reprinted with permission from Very Blueberry, by Jennifer Trainer Thompson, (2005, Celestial Arts)

Very Blueberry

Servings:	12
Author Notes:	Serve this versatile cake at a brunch with coffee or for a snack in the afternoon. In the evening, it makes an irresistible dessert warmed and with a scoop of vanilla ice cream.
Ingredients:	Topping: 1 cup light brown sugar 2/3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 6 tablespoons salted butter, cold and cut into small pieces Cake: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup salted butter, at room temperature 1/2 cup sugar 1 egg 1 1/2 teaspoons vanilla extract 1/2 cup milk 2 cups fresh or partially thawed blueberries
Instructions:	To make the topping, combine the brown sugar, flour, and cinnamon in a small bowl. Using a pastry blender, or your fingers, cut in the cold butter until the mixture is crumbly. Set aside. To make the cake, preheat the over to 350° F. Butter and flour a 9-inch springform pan. Place the flour, baking powder, and salt in a small bowl and stir to mix. Place the butter in a large bowl and beat with a spoon until creamy. Add the sugar and beat until fluffy. beat in the egg and vanilla. Add the flour mixture alternately with the milk, beating well after each addition. With a spoon, gently fold in the berries until well distributed. Spread the batter into the prepared pan and over evenly with the topping. Bake for 55 to 60 minutes, until the topping is a deep golden brown. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and place the cake on a wire rack to cool in the pan. To remove the cake, run a knife around the edge of the pan and remove the bottom. Serve warm or cover with plastic wrap and refrigerate. Bring to room temperature after refrigerating, or warm in the oven at 350° F. for 10 minutes.