Blueberry Buckle
An 8-inch square pan version of a classic American dessert.
Servings 8
Cost 5
Ingredients
Topping
- ½ cup sugar (100 grams)
- ⅓ cup flour (45 grams)
- ½ teaspon cinnamon
- 3 tablespoons butter (salted) (42 grams)
Batter
- ½ cup butter, salted (room temperature) (114 grams)
- ¾ cup sugar (150 grams)
- 1 large egg, room temperature
- ½ cup milk (120 grams)
- 1 ½ cups flour, sifted after measuring (190 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups well drained fresh blueberries sometimes I use the entire pint
Instructions
- Prepare the topping. In a mixing bowl, rub together the sugar, flour, cinnamon and butter until the mixture forms an evenly fine crumb. Set aside.
- Preheat the oven to 350 degrees. Grease an 8x8 inch pan with butter, and set aside.
- Using a hand held mixer, mix together the sugar and butter until it’s fluffy. Add the egg and mix until creamy. Stir in the milk.
- Sift the dry ingredients together onto a sheet of waxed paper and then add to the milk mixture and stir until evenly mixed.
- Fold in the blueberries. Pour the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter.
- Bake for 50-60 minutes until the topping is golden and a toothpick comes out clean after being inserted in the center.