Blueberry Buckle Cake

Blueberries were on sale today, so I bought a pint! I originally wasn't going to bake anything with them, (just eat them!) but then I found my berry themed recipe book, so OF COURSE, I then had to make a blueberry themed dessert! This cake is perfect for people who don't like a lot of sugar; the berries give it a slightly tart flavor that counteracts the sweetness. If you don't have blueberries, you can easily replace them with a pint of other fruit, such as raspberries and blackberries.

This will hopefully be the last overly flashed photograph of the ingredients in this blog; I will be photographing everything I can outside from now on because the outside light is so much better. I have a bad habit of making my desserts at night in my past blog entries, but I'll be waking up early from now on!

 Be gentle when folding in the blueberries so that they don't burst.

 This streusel topping is SO DELICIOUS. I mean, it has to be because two of the main ingredients are brown sugar and butter.

This dessert would be delicious served with a generous helping of cinnamon whipped cream!

Recipe adapted from Luscious Berry Desserts 

INGREDIENTS

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (I used 2% milk and it turned out fine)
• 1 pint blueberries
• 1 tablespoon lemon juice

TOPPING

• 1/3 cup all purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter cut into small pieces

DIRECTIONS

• Preheat oven to 375 degrees F, and butter an 8-inch square baking pan.
• For the cake: mix together the flour, baking powder, and salt in a medium bowl.
• Beat butter with an electric mixer on medium-high in a large bowl until light and fluffy. Gradually add the sugar and beat until light and fluffy. Add the zest, egg, and vanilla and beat until blended. Stir in the milk with a rubber spatula, then stir the flour mixture into the butter mixture with the rubber spatula. The batter will be very thick. Toss together the blueberries and lemon juice in a small bowl and gently fold into the batter. Transfer to the prepared pan and smooth the top with a rubber spatula. 
• For the topping: Whisk together the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender or two knives until the largest pieces of butter are the size of small peas. Sprinkle over the batter.
• Bake the cake for 30 to 35 minutes until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes.
• Cut the cake into 9 squares and serve warm!