Blueberry Buckle

  • Yield: 1 ten-inch round cake or 2 six-inch round cakes
Blueberry Buckle

Source: Martha Stewart Living, July/August 2000

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 5 cups wild or cultivated blueberries
  • Mrs. Kostyra's Streusel Topping

Directions

  1. Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.

  2. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.

  4. Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.

  5. Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.

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