Blueberry Buckle

Ingredients:

Batter-


½ cup unsalted butter, softened

⅓ cup granulated sugar

1 egg

2 cups unbleached all purpose flour

1 Tbsp baking powder

½ cup milk

2 cups (1 Pint) fresh blueberries, washed and patted dried

Streusel Topping-

½ cup granulated sugar

½ cup unbleached all purpose flour

¼  tsp ground ginger

½ tsp ground cinnamon

½ cup unsalted butter, softened

Here’s How You Do It:

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and ⅓ cup sugar. Add egg and beat on medium-high speed until light and fluffy. Add flour and baking powder alternately with milk until batter is smooth and fluffy.

Grease a square 8x8 pan or 9” springform pan. (If using a springform pan, wrap bottom of pan with foil to prevent leaks.)

Spread batter into greased pan. Top batter with fresh blueberries, pressing lightly into batter with back of spatula or hand.

In the same large bowl, combine topping ingredients and combine with a fork or pastry blender until crumbly. Sprinkle over berries and batter.


Bake at 350 degrees F for 55-65 minutes on until middle is risen and a toothpick inserted comes out clean.


Serve warm or room temperature. Enjoy!