Streusel Blueberry Buckle Food

BLUEBERRY BUCKLE

Steps:

• In a large bowl combine the brown sugar, flour, oats, cinnamon and salt. Using a pastry blender or clean hands, cut in the butter until the mixture has lumps the size of peas.
• Preheat the oven to 350° and Spray an 8-inch square cake pan or a 9-inch round pan with nonstick cooking spray and line the bottom with parchment paper.
• Sift flour, baking powder, and salt in small bowl and set aside. With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the bowl with a spatula and beat in the vanilla and lemon zest until combined.
• With mixer running at medium speed, add eggs one at a time; scraping down the bowl after each egg (at this stage the mixture might look curdled)
• Add the flour mixture and stir the batter with a rubber spatula, scraping the bottom and sides of the bowl until the flour is fully blended. The batter will be very heavy and thick. Using a rubber spatula, gently fold in the blueberries.
• Transfer the batter to the prepared pan and spread evenly. Pour the streusel over the top of the cake batter.
• Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 55-60 minutes. Remove from the oven and cool for 30 minutes before slicing (if you can't wait for it to cool, just dig in but it will be more delicate and crumbly while it is still hot).

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F. Grease an 8x8-inch pan.
• For the topping: Using a fork, pastry blender, or your hands, combine all the ingredients until you have pea size crumbs. Place in the fridge while you make the cake batter.
• For the cake: In a large bowl with an electric mixer, cream together the sugar, shortening, and butter until light and fluffy. Beat in the egg, lemon zest, and vanilla until combined, smooth, and fluffy.
• In a separate bowl whisk together the flour, baking powder, and salt. Stir into the butter/shortening mixture, alternating with milk, mixing until just combined. (Batter will be thick.)
• Fold in the blueberries, then spread batter evenly into the prepared pan.
• Remove topping from the refrigerator and break it up into tiny pieces, then sprinkle evenly over the cake batter.
• Transfer pan to the preheated oven and bake for 40-50 minutes or until a toothpick in the center comes out clean.
• Cut into squares and enjoy!
• NOTE: If using frozen berries, do not thaw them first to avoid discoloring the batter, and gently fold them in. You'll likely need to increase the baking time by 5-10 minutes. Watch the cake and tent with foil if the topping is over-browning.
• VARIATIONS: Instructions included in the full article for doubling this recipe or converting into muffins.

BLUEBERRY BUCKLE

Steps:

• Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days).
• Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
• Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STREUSEL BLUEBERRY BUCKLE

Steps:

• heat oven to 375*F.
• in a large mixer bowl combine all blueberry buckle ingredients "except blueberries".
• beat at low speed, scraping bowl often until well mixed.
• by hand, fold in blueberries into batter.
• spread into greased and floured 9-inch square baking pan.
• in small bowl stir together all streusel ingredients "except butter".
• cut butter until crumbly, sprinkle over batter.
• bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
• cut into squares, serve.