Blueberry Buckle

PhotoCourtesy of  | Rufus' Food and Spirits Guide

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.

Many thanks | Rufus' Food and Spirits Guide!

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping |
http://fifteenspatulas.com/2011/06/10/blueberry-meyer-lemon-muffins-with-streusel-crumb-topping/

Ingredients:
8 oz all purpose flour (about 1.5 cups)
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 2 meyer lemons
1/3 cup vegetable oil
1 extra large egg
1/3 cup milk
2 cups blueberries
Streusel crumb topping (recipe below)

Directions:
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners. Prepare the streusel crumb topping (recipe below).

Whisk to combine the flour, sugar, salt, baking powder, and meyer lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom:
Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don’t worry, a few lumps will bake out.

Dump in the blueberries, and fold them in gently. Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

Streusel Crumb Topping Ingredients:
1/2 cup sugar
2.5 oz flour (1/2 cup)
1/4 cup butter
1 tsp cinnamon (cinnamon goes beautifully with blueberries)

Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. You can now sprinkle it over the tops of your muffins.

Please follow link below :
http://fifteenspatulas.com/2011/06/10/blueberry-meyer-lemon-muffins-with-streusel-crumb-topping/
Many thanks to Joanne of fifteenspatulas.com!