Blueberry Buckle
Serves: 6
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ¼ cup (1/2 stick) chilled unsalted butter, cut into ½" pieces
  • ¼ cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1½ cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • ¾ teaspoons kosher salt
  • ¾ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup heavy cream
  • 1 pound fresh (or frozen, thawed) blueberries
  1. Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps; set aside.
  2. Preheat oven to 350°. Butter and flour a nine-inch springform pan. Whisk baking powder, salt, and 1½ cups flour in a medium bowl.
  3. Using an electric mixer on high speed, beat sugar and ¼ cup butter until very light and fluffy, about 5 minutes. Beat in egg and vanilla just to combine, about 2 minutes. Reduce speed to low and gradually add dry ingredients, then cream; mix just to combine. Gently fold in blueberries. Scrape batter into prepared pan, smooth top, and place pan on a rimmed baking sheet. Evenly sprinkle topping over.
  4. Bake buckle until top is golden brown and a cake tester inserted into the center comes out clean, 80–90 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.
Recipe by Sprung At Last at