Blueberry Buckle

Blueberry Buckle

Sweet, juicy blueberries are the star of this delicious crunchy and crumbly streusel topped cake!  
Now that summer is really and truly officially here in Michigan, fresh fruits are plentiful in farmers markets and stores all around town. The first thing I see when I walk in is beautiful berries, and I am a sucker for berries of all kinds.

I came home the other day with two giant containers of blueberries, not sure exactly what I was going to make at first, but it really didn't matter. I knew that my family would easily eat them right up. From topping my yogurt to tossing them in our morning smoothies, we had half a container gone in no time.

Then one morning it came to me. I would make a blueberry buckle. Because, why not? That sounded delicious to me. And warm and just downright good. And the thing about buckles is that they are a great dessert, but they are also good for breakfast, too. I love those kinds of dishes, the ones that can go either way. It's not too sweet, so it's perfect with a cup of coffee in the morning. 
This is a very easy recipe, one that can be ready for your oven in just 10-15 minutes. So go ahead, give it a try this weekend. It's perfect for your 4th of July celebrations! 

Blueberry Buckle
Author: Sarah Bates | The Chef Next Door
Serves 8
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Ingredients:
1 3/4 cups flour

1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup milk 
1/4 cup vegetable oil
1/2 Tbsp pure vanilla extract
2 cups fresh blueberries

For the streussel topping:
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsalted butter, melted
1/2 tsp ground cinnamon

Preheat the oven to 375 degrees. Spray an 8-inch square baking pan with non-stick baking spray and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

Scatter the blueberries in a single layer into the prepared pan. Pour the batter evenly over the blueberries. 

Make the streusel topping by mixing all of the streusel ingredients in a small bowl, then sprinkling all over the batter.

Bake for 40 minutes, until the fruit is bubbling and the top is golden brown. Let the buckle cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Leftovers can be stored covered, at room temperature.

Bon Appetit!