Charlene's Recipe

Blueberry Buckle

Category: Desserts

Serves 8
makes 1 ten-inch round cake or 2 six inch

1/2 cup (1 stick), unsalted butter, room temp, plus more for pan
2 cups all purpose flour, plus more for pan
1 1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
streusel topping

Heat oven to 350 F. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
In a medium bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake.
Bake until cake tester comes out batter-free, 60 to 70 minutes.
Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.