Blueberry Buckle

Ingredients:

For the Topping:

• 1/2 cup all purpose flour
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Cake:

• 1 1/2 cups all purpose flour, plus one additional tablespoon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk
• 2 1/2 cups blueberries

Directions:

For the Topping:

1. In a small mixing bowl, add the flour, sugars and cinnamon. Mix well.
2. Add in the melted butter and mix until fully incorporated. Set aside.

For the Cake:

1. Preheat oven to 375 F. Grease an 8x8 baking dish and set aside.
2. In a small mixing bowl, add two cups of the blueberries. Toss with one tablespoon of flour and set aside.
3. In a medium mixing bowl, whish together remaining flour, baking powder and salt. Set aside.
4. In a medium mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
5. Add in eggs, one at a time, combining completely and scraping the bowl as needed. Beat in the vanilla.
6. Mix in 1/3 of the flour mixture, then half of the milk. Repeat until milk and flour are gone, ending with the flour. Fold in the blueberries that you set aside earlier.
7. Spread the batter into your prepared baking dish in an even layer. Sprinkle the streusel on top that you made earlier, covering the top evenly. Sprinkle your remaining blueberries on top of the streusel.
8. Bake for 50-55 minutes until a wooden toothpick inserted in the center comes out clean. Let cool for at least 20 minutes before serving. Serve with vanilla bean ice cream if desired.

*Store in an airtight container at room temperature for up to 3 days.

*This makes a great breakfast.

Serves about 9