Blueberry Buckle

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Updating the classic Blueberry Buckle | Rufus' Food and Spirits Guide

Katherine’s Blueberry Buckle

Ingredients:
For cake

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sugar
1/2 cup butter
1 egg
1/2 cup sour cream
2 cups fresh blueberries

For topping

1/2 cup all-purpose flour
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter

Method:

Grease a 9 x 13 pan and set aside. Preheat oven to 350. Set butter for topping on counter to soften. Mix flour, baking powder, baking soda and salt for cake in bowl. In the bowl of a stand mixer, cream butter for about 30 seconds. Add sugar and beat until fluffy. Add egg and mix to incorporate. Alternate adding dry mixture and sour cream until incorporated. Spoon batter into pan, remember it will be sticky. Spread blueberries evenly over the top. In a separate bowl, mix together ingredients for topping using a fork or your fingers to cut in the butter. When it resembles coarse crumbs, sprinkle over the top. Bake for 50 to 60 minutes, until golden. Serve warm with or without ice cream.

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