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Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries
For the Topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, chilled and diced
Directions:
Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
For the cake, whisk together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream the granulated sugar and softened butter until fluffy. Beat in the egg and vanilla.
Gradually mix in the flour mixture and milk to the butter mixture, alternating between the two, until just combined. Fold in the blueberries and spread the batter in the prepared dish.
For the topping, mix brown sugar, flour, and cinnamon. Cut in the chilled butter until the mix resembles coarse crumbs. Sprinkle over the batter.
Bake for 35-40 minutes, until a toothpick comes out clean and the topping is golden.
Cool slightly before serving warm.
Variations & Tips:
Substitute blueberries with blackberries or mixed berries for a different twist.
For dietary needs, use gluten-free flour and plant-based milk and butter.
Add chopped nuts to the topping for extra crunch.
Avoid overmixing the batter to keep the cake moist.
Let the buckle cool a bit before serving to ensure safety, especially for children.
This Blueberry Buckle recipe, infused with love and a hint of innovation, invites a new tradition into your home, just as it has in mine. Enjoy the melding of flavors and textures, and let this cake be a testament to the joy of baking and sharing.
