The minute I saw this blueberry-dense buckle on Eating Old Loud it was over. I knew I was going to make this cake and love it. And I did (all of the above). It lived up to every expectation I had… moist and sweet, with a cinnamon scented crumbly top. But oh, the berries. So many beautiful fresh blueberries packed into one pan. More than twice as many blueberries as any other buckle recipe I’ve come across. That’s what makes it special, unbelievable. A zillion blueberries. While it was great warm right out of the oven, I liked it even better after several days in the refrigerator. The berries had set and the flavors intensified. Don’t let the summer berry season end before you bake a buckle. You’ll be grateful.

Blueberry Buckle

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 large egg
1 tsp. pure vanilla extract
1/2 cup milk
5 cups blueberries (I tossed them with several Tbsp. of flour to prevent sinkage)

Streusal Topping:
1 cup all-purpose flour
1/4 cup light brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature

DIRECTIONS

1. To make the streusal topping, in a medium bowl combine flour, sugar, cinnamon, and salt. Using a pastry blender (or food processor), cut in the butter until fine crumbs form. Using your hands, squeeze together the mixture to form large clumps. Refrigerate or freeze until ready to use.

2. Preheat oven to 350 F. Butter and flour a 10-inch round springform pan.

3. In a medium bowl, sift together flour, baking powder, and salt.

4. In a large bowl fitted to an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add the egg and vanilla, beating until fully combined. Add flour mixture, alternating with the milk, a little at each time, starting and ending with the flour mixture. Remove from the mixer and fold in the blueberries.

5. Pour batter into prepared pan. Sprinkle streusal topping over cake. Bake in preheated oven until a tester in the center comes out clean, about 60-70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove outside rim of springform pan. Cool another 15 minutes before slicing.

Makes 1 10-inch round cake.

(Adapted from Martha Stewart via Eating Out Loud)