Blueberry Buckle

I have been baking this easy blueberry cake for years.  It's the perfect compliment to coffee or tea with friends, on a Sunday brunch buffet, or as a dessert on a late summer evening.   I make it with the fresh blueberries we pick from a local farm, but then in the winter, I pull some from my freezer and thaw them under running water.  It's delicious served warm or room temperature. 

 

What You'll Need for Blueberry Buckle:
8x8 in. or 7x11 in. pan
1/2 c. softened butter or margarine
1/2 c. sugar
1 large egg
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. blueberries
 
Crumble topping:
1/2 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. butter or margarine

Instructions:

1.  Preheat oven to 375 degrees and grease the pan. 

2.  In an electric mixer, beat 1/2 c. butter until creamy.  Then add 1/2 c. sugar; mix well, and then egg; mix well.
3.  In another bowl, combine 1 1/4 c. flour, baking powder, and salt.  Add it to the butter mixture, alternating with the milk.  (Begin and end with flour mixture).  Stir in vanilla. 
4. Pour the batter into the baking dish.  Top with blueberries.
5. Use the flour bowl again to make the crumb topping.  Mix all the ingredients with a pastry cutter until course crumbs are made.  Sprinkle evenly over the berries.
6. Bake at 375 for 35-45 minutes.

Helpful Tips:  You can make this buckle with raspberries or peaches or a mixture of any fruits you like.  You could easily double the recipe for a 9x13 size cake.

Adapted from The Ultimate Southern Living Cookbook, 1999, Oxmoor House, Inc.