Ingredients:
for the cake:
2 cups flour
2 cups blueberries*
3/4 cup sugar
1/2 cup milk
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Directions:
Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Carefully fold in blueberries. Pour batter into the prepared pan. Set aside. In a small bowl, mix together all of the streusel ingredients until a rough crumb forms. You can achieve this by using a fork, pulsing a food processor or briefly mixing with an electric mixer. Sprinkle streusel evenly over the raw cake. Bake about 50 minutes or until a toothpick inserted in the center comes out dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.
* if you are using frozen blueberries, do NOT thaw them before use.
for the cake:
2 cups flour
2 cups blueberries*
3/4 cup sugar
1/2 cup milk
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature
for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Directions:
Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Carefully fold in blueberries. Pour batter into the prepared pan. Set aside. In a small bowl, mix together all of the streusel ingredients until a rough crumb forms. You can achieve this by using a fork, pulsing a food processor or briefly mixing with an electric mixer. Sprinkle streusel evenly over the raw cake. Bake about 50 minutes or until a toothpick inserted in the center comes out dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.
* if you are using frozen blueberries, do NOT thaw them before use.
