Blueberry Buckle

Streusel Topping:

1/3 cup (45 grams) all purposeflour

1/3 cup (65 grams) granulated whitesugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsaltedbutter, cut into pieces

Cake Batter:

1 cup (130 grams) all purposeflour

1 teaspoonbaking powder

1/4 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

1/2 teaspoon purevanillaextract

1/3 cup (80 ml)milk

2 cups (480 ml) fresh blueberries

Blueberry Cake Recipe:Preheat oven to 350 degrees F (180 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.

Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With apastryblender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add theflourmixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bakeforabout 40 -50 minutesor until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. 

Serve warm, at room temperature, or even cold.

Makes about 9 servings.

Read more:http://www.joyofbaking.com/BlueberryCake.html#ixzz21U78ndCd