1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups (480 ml) fresh blueberries
Blueberry Cake Recipe: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.
Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.
Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly.
Serve warm, at room temperature, or even cold.
Makes about 9 servings.
One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible. Serve this cake warm from the oven or at room temperature, with or without a scoop of vanilla ice cream. And leftovers are great for breakfast, preferably cold from the fridge, when the streusel has turned hard and crunchy.
Now, I urge you to try making this cake with other berries and fruits when they are in season. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.
Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color than wild blueberries. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.