Blueberry Buckle

1. 1
   prep

   Preheat the oven and prepare the pan.

   1.Preheat the oven to 375°F (190°C).

   2.Grease a 9-inch square baking pan with butter and lightly dust with flour, tapping out the excess.
2. 2
   mix

   Make the crumble topping.

   1.In a small bowl, whisk together 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, and cinnamon powder.

   2.Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.

   3.Set aside in the refrigerator while you make the batter.

   TIPKeep the butter cold — warm butter makes a greasy, flat topping instead of a crisp crumble.
3. 3
   mix

   Whisk the dry ingredients.

   1.In a medium bowl, whisk together 2 cups flour, baking powder, and salt until well combined.
4. 4
   mix · ~2 min

   Cream the butter and sugar.

   1.In a large bowl, beat the softened butter and 3/4 cup sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.

   2.Beat in the egg and vanilla extract until fully incorporated.
5. 5
   mix

   Alternate adding flour mixture and milk.

   1.Add the dry flour mixture to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with flour.

   2.Mix just until combined after each addition — do not overmix.

   TIPOvermixing develops the gluten and makes the cake tough. Stop as soon as the flour disappears.
6. 6
   mix

   Fold in the blueberries.

   1.Gently fold the blueberries into the batter with a spatula until evenly distributed.

   TIPTossing the blueberries in a teaspoon of flour before folding helps prevent them from sinking to the bottom.
7. 7
   assemble

   Assemble the buckle in the pan.

   1.Scrape the batter into the prepared baking pan and spread it evenly with the spatula.

   2.Sprinkle the chilled crumble topping evenly over the batter, covering the entire surface.
8. 8
   bake · ~45 min

   Bake the blueberry buckle.

   1.Bake at 375°F (190°C) for 40 to 45 minutes, until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.

   2.Check at 35 minutes — if the topping is browning too fast, tent loosely with aluminum foil.

   TIPThe cake is done when berries around the edges are bubbling and the crumble is deeply golden.
9. 9
   rest · ~20 min

   Cool before slicing.

   1.Place the pan on a wire rack to cool for at least 20 minutes before slicing.

   2.Serve warm or at room temperature.

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