Blueberry Buckle

Ingredients

Buckle

• 2 cups all purpose flour (240 grams)

• 2 tsp baking powder

• ½ tsp salt

• ¾ cup light brown sugar (160 grams)

• Zest of one lemon

• 6 tbsp softened unsalted butter (84 grams)

• 1 egg (room temp)

• ½ cup 2% of whole milk

• 1 tsp vanilla extract

• 2 cups fresh or frozen blueberries

Streusel

• ½ cup all purpose flour (60 grams)

• ¼ cub light brown sugar (53 grams)

• 2 tbsp granulated sugar

• 1 tsp cinnamon

• 4 tbsp cold cubed unsalted butter

Instructions

Streusel

1. In a bowl, stir together the flour, light brown sugar, granulated sugar, and cinnamon. Then add in the butter, and using your fingers, work it into the dry mixture until crumbly. To have large chunks of streusel, clump the streusel, then break apart into smaller pieces. Chill until ready to use.

Buckle 

1. Preheat oven to 375 F, then grease and line a 8 by 8 baking pan with parchment paper.

2. In a bowl, add the flour, baking powder, and salt and stir well.

3. In a large mixing bowl or stand mixer with paddle attachment, add the butter, sugar, and lemon zest. Then, cream on medium speed until light and fluffy (2-3 minutes). Add the egg to the bowl, then mix again until well incorporated. Finally, add in the vanilla and mix well (scrape side of bowl as needed)

4. On low speed, add in half of your dry mix from earlier, then mix until just incorporated. Then add in half of your milk and mix until just incorporated. Repeat this process with the remaining dry mix and milk. Finally, add in your blueberries and manually fold them into the batter.

5. Pour the batter into the prepared baking pan, then spread it out evenly. Finally, sprinkle the streusel on top evenly, breaking apart any large clumps.

6. Bake for 50-60 minutes, tinting the baking pan 20-30 minutes in or when the streusel is golden brown. When finished baking, let cool for 20 minutes before removing it from the pan and serving.