Blueberry Buckle

It has been a hot week here, as it has been across much of the country.  Not that I am complaining at all.  I have been quite comfortable in my air conditioned home.  My husband and sons, however, have been at Boy Scout camp all week.  What a week to to be at camp.  I really can’t imagine being out in this heat all day and then sleeping in a tent at night.  Plus, they also got rained on and had to go to the storm shelter (the showers) and stay there for over an hour because of severe weather.  I honestly don’t think I would last one day at camp.  But my boys seem to enjoy this stuff, and now they are both a few steps closer to Eagle Scout.  My guys returned today, so I baked this Blueberry Buckle to welcome them back home.  
 
 

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Blueberry Buckle

by Jill {www.dulcedough.com} July-23-2011

An old-fashioned blueberry cake with a streusel topping.

Ingredients

• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 1/2 cups fresh blueberries

          For Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Instructions

1. Spray or grease 9x9 or 11x7 baking pan and preheat oven to 375°F.2. Cream the butter and sugar and then add eggs and vanilla and mix well.3. In a separate bowl, combine 2 cups of the flour with the baking powder and salt.4. Add the dry ingredients to the creamed mixture alternately with the buttermilk and mix well.5. Toss the berries in the remaining 1/4 cup of flour and discard any flour that doesn't stick to the berries. 6. Gently fold the berries into the batter.7. For the topping, combine the flour, sugars and cinnamon then cut in the butter until the mixture resembles coarse crumbs.8. Sprinkle topping over the batter and bake at 375°F for 25-30 minutes or until a toothpick inserted in the center comes out clean.9. Cool completely on a wire rack before serving.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 16 servings

Recipe adapted from Taste of Home.

Updated

July 23 2011