Blueberry Buckle with Brown Sugar Topping

Instructions: Step-by-step

1. Preheat and prep

Preheat your oven to 375°F (190°C). If you want to make your life easier, butter a 9-inch-square baking dish. This way, not only will your buckle release from the pan, but cleaning up will also be quicker. Programs for Food Insecure. RowHeaders_constraints

2. Make the cake batter.

Combine 2 cups all-purpose flour, baking powder, and salt in a medium bowl. This will give you the necessary build and texture for whatever cake recipe you’re using.

In a large bowl, combine 3/4 cup granulated sugar and 1 stick softened unsalted butter until light and creamy. The secret to a good cake is this creaming process—you want it all combined and airy.

In the butter mixture, beat in one large egg and one teaspoon of vanilla extract. Slowly add the flour mix to this mixture, alternating with 1/2 glass of milk. Mix until just combined. Just know not to beat it any more than necessary; otherwise, the cake will come out too dense.

Swirl through 2 cups fresh blueberries, and avoid smashing too many of them. Transfer the batter evenly throughout the prepared baking dish.

3. Prepare the toppings.

Combine 1/2 cup brown sugar and 1/3 cup flour, then add this topping mixture to the coffee cakes. Add 1/4 cup of chilled, diced butter and cut them with a pastry blender or your fingertips until the mixture looks like coarse crumbs. It will make a sugary, crumb streusel that tastes amazing with the moist cake.

In the baking dish, spread the topping evenly over the top of the batter.

4. Bake and cool.

Bake for 35–40 minutes or until browned. When the buckle is completed, the top should be golden brown, and a toothpick in the center will come out clean.

Let cool until barely warm, then cut into slices. It is very important for the buckle to set and also be able to easily slice clean slices.