Blueberry Buckle
Submitted by Gerry Trout on Sep 05, 2024

Recipe from Priscilla to use up some of our blueberries.

Servings:
9

Complexity:   
Easy

Total Time:
1 and 1/2 hour

Ingredients:
For the cake:
3/4 stick (6 Tbsp) unsalted butter, softened
3/4 sugar
1 large egg
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups blueberries
For the topping:
1/2 stick chilled unsalted butter
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 grated nutmeg

Directions:
Make the cake: Line a buttered 8x8 inch baking pan with wax paper, and butter the paper. In a large bowl, cream the butter, beat in the sugar, and beat the mixture until it is light and fluffy. Beat in the egg. Into a small bowl sift together the flour, baking powder, and salt. Stir this into the creamed mister alternately with the milk. Stir in the blueberries carefully and spread the batter evenly in the pan.
Make the topping: In a small bowl blend the butter with the sugar, flour, cinnamon and nutmeg with a pastry blender until it is the consistency of fine meal. Spoon the topping evenly over the cake and bake the buckle in a preheated 375* oven for 40 minutes, or until a straw comes out clean. Let the buckle cool in the pan on a rack for 15 minutes, cut into squares. Serve it warm with whipped cream or ice cream.

Cook's Notes:
Priscilla added walnuts to the topping.