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Blueberry Buckle

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Ingredients

For the topping:

1/3 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon grated lemon zest

pinchsalt

3 tablespoons unsalted butter

For the base:

8 tablespoons unsalted butter (softened)

3/4 cups sugar

1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

1 Large egg

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cups milk (at room temperature)

2 cups fresh blueberries

 

Instructions

Butter an 8-inch round cake pan and line bottom with parchment paper.

Combine the flour, sugar, lemon zest and salt for the topping in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs. Set aside.

For the base, use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Ad the egg and mix on medium speed to combine, scraping the bowl once.

In a separate bowl, combine the flour, baking powder and salt.

Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium speed after each addition. Pour the batter into the prepared pan, top with blueberries and sprinkle with the topping.

Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.

 

Notes

The buckle will keep covered in the refrigerator for up to 2 days. you can also wrap it in plastic wrap and freeze it for up to one month.

Find it online: https://www.therightrecipe.org/archives/272