Far be it from me to claim this as the world’s best blueberry buckle, but it’s pretty darn fine! If you can find huckleberries, that’s great, but regular blueberries are fantastic in this recipe. A couple of tips: Note Clara’s suggestion about squeezing the streusel before breaking it up in clumps for the topping. Also, tossing the blueberries with a bit of flour before folding them into the batter will keep them from clumping. And, finally, placing your cake pan on a small baking sheet can help to keep the bottom of the cake from over-browning.
1/3 cup all-purpose flour
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon cinnamon
4 tablespoons butter, cut into 8 pieces and softened
Pinch of salt (if using unsalted butter)
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
10 tablespoons butter, softened
½ teaspoon salt (if using unsalted butter)
2/3 cup granulated sugar
1 ½ teaspoons vanilla extract
1 large egg, room temperature
½ cup whole milk
1 pint (about 2-2 ½ cups) blueberries
Optional: Whipped cream to serve alongside
To make the streusel:
Using a mixer at low speed, beat the flour, both sugars, cinnamon and salt (if using) to combine and break up any brown sugar lumps.
Still on low, add the softened butter and beat for 2-3 minutes until the mixture looks like wet sand.
To make the cake:
Preheat the oven to 350 degrees
Butter the bottom and sides of a 9-inch round cake pan.
In a small bowl, whisk flour and baking powder together.
In another larger and heavier bowl, beat the softened butter, sugar, and salt (if using) at medium speed until light and fluffy, about 3-4 minutes.
Add the vanilla and the egg, beating well.
With the mixer on low, add the flour mixture in three parts, alternating with the milk.
Toss the blueberries in a separate bowl with 1-2 tablespoons of flour and then fold them gently into the batter with a spatula.
Pour the batter into the cake pan, and use the spatula to spread it into an even layer.
Top with the streusel: Take a handful of the streusel and squeeze it into a clump. Break the clump into smaller pieces and sprinkle them over the batter. Keep this up until you’ve used all of your streusel.
Bake the cake for about 40-45 minutes or until the streusel is golden brown and a toothpick inserted into the middle of the cake comes out clean.
Transfer the cake pan to a wire rack to cool for about 15-20 minutes.
Run a thin knife around the edge of the cake, top it with a plate, and gently invert the cake onto the plate, streusel side down. Using another plate, invert the cake again, so that it is streusel side up. (This is easier than it sounds.)
Serve in wedges with whipped cream on the side (optional, but, really, who doesn’t want that option?). Ta da!