Blueberry Buckle

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line an 8-by-8-inch baking dish with parchment paper, arranging a parchment sling or cradle so the cake can be lifted out. Grease the parchment with butter or baking spray.

2. 2

   In a medium bowl, whisk together the streusel flour, granulated sugar, light brown sugar, and cinnamon until evenly combined.

3. 3

   Cut the softened butter for the streusel into pieces and work it into the dry mixture with a fork, then use your fingers to crumble it until the mixture holds together when pressed. Refrigerate the streusel until needed; it may be made up to a day ahead.

4. 4

   In a large bowl, whisk together the batter flour, baking powder, and salt.

5. 5

   In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium speed for 2 to 3 minutes, until light and fluffy. A hand mixer and large bowl may also be used.

   Start 3-minute timer
6. 6

   Crack the eggs into a small bowl to check for shell fragments. Add them to the butter mixture one at a time, scraping down the bowl after the first egg and mixing before adding the second.

7. 7

   Add the vanilla extract and mix to combine.

8. 8

   With the mixer on its lowest setting, add the flour mixture and milk in alternating additions, beginning and ending with flour: add one-third of the flour, half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape down the bowl and finish mixing with a spatula until no unmixed portions remain.

9. 9

   Fold 2 cups of the blueberries into the batter.

10. 10

    Transfer the batter to the prepared baking dish and spread it evenly to the edges.

11. 11

    Break the chilled streusel into smaller crumbles and scatter it evenly over the batter.

12. 12

    Scatter the reserved 1/2 cup of blueberries evenly over the streusel.

13. 13

    Bake at 375°F (190 °C) (190°C (375 °F)) for 50 to 55 minutes, until golden and a skewer inserted in the center comes out clean.

    Start 55-minute timer
14. 14

    Let the buckle cool for at least 20 minutes. Use the parchment cradle to lift it from the pan, slice, and serve.

    Start 20-minute timer