blueberry buckle

May 03, 2010

blueberry buckle

since i went away with friends for the weekend i wanted to bring something with me that we could all enjoy for breakfast. usually i bring a coffee cake but since i've been there and done that, i decided on trying this blueberry buckle recipe that has been hanging out in my recipes i need to make book. it's a recipe from mrs. kostyra aka martha stewart's mother.

cake:
1/2 cup unsalted butter, room temperature
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup milk
5 cups wild blueberries

streusel topping:
1 cup flour
1/4 cup packed light-brown sugar
1 tsp ground cinnamon
1/4 tsp salt
6 tbls unsalted butter, room temperature

heat oven to 350. butter a springform baking pan and dust with flour, tapping out excess. set aside.

in a medium bowl, stiff together the flour, baking powder and salt, set aside.

in the bowl of an electric mixer fitter 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 fluffy combined.

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. {the batter is on the denser side so fold gently.}

pour batter into prepared; sprinkle streusel* topping over cake. bake until cake tester come out batter-free, 60-70 minutes. transfer to a wire rack to cool for 10 minutes. remove from pan; cool for 15 minutes before serving.

*streusel topping - in a medium bowl, combine flour, sugar, cinnamon and salt. using a pastry blender for fork, cut in the butter until fine crumbs form.