Blueberry Buckle

Blueberry buckle is an easy, old-fashioned recipe that can be enjoyed either as a dessert or as a sweet bread for tea service or Sunday brunch. Similar to coffee cake, the crunchy streusel gives way to gooey blueberries and finally moist, rich cake. Enjoy as is warm out of the oven or pair with good old vanilla or peach ice cream for a real treat.

Ingredients:
1 stick Butter, unsalted, divided
1 c. Sugar, granulated, divided
1 ea. Egg, large
2-1/3 c. Cake flour, divided
2 tsp. Baking powder
1/2 tsp. Salt
1/2 c. Milk
2 c. Blueberries
1/2 tsp. Cinnamon

Directions:
Using an electric mixer, cream together a half of a stick of butter and 3/4 cup of sugar until light and fluffy. In another bowl, combine 2 cups of flour with the salt and baking powder. Finally, whisk the eggs and milk together.

Starting with the flour, add the flour and milk mixes alternately to the creamed butter, a quarter at a time, until both are incorporated. Scrape and mix as needed after each addition. Toss the blueberries with enough flour to coat and carefully fold into the cake mix. Pour the batter into a greased and floured 10" cake pan.

In a food processor, mix together the remaining flour, sugar and cinnamon and add the rest of the butter. Pulse the mixture until pea size crumbs form. Sprinkle the streusel over the batter and bake in a preheated 375F degree oven, for roughly one hour, or until fully risen. A toothpick will come out clean when inserted into the thickest part. Cool slightly, loosen the edges with a knife and un-mold.

To serve:
Cut and serve warm or cool to room temperature. Wrap and freeze for future use, if desired.