Blueberry Buckle

Ingredients

FOR THE STREUSEL:
1/2 c. unsalted butter, melted
1/3 c. firmly packed light brown sugar 
1/4 c. granulated sugar
1 tsp. ground cinnamon or cardamom
1 1/4 c. all-purpose flour
Pinch of salt
FOR THE BUCKLE:
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. granulated sugar
6 tbsp. unsalted butter, softened
2 large eggs
1/2 c. whole milk
2 tsp. lemon zest
2 tsp. vanilla extract
3 c. fresh blueberries, divided
Nonstick cooking spray
See Nutritional Information

Directions

1. Preheat the oven to 375°. 

2. For the streusel: Stir together the melted butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Set aside while making the cake.

3. For the buckle: Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar at medium speed until creamy using a handheld mixer or the bowl of a stand mixer. Add the eggs, one at a time, beating until just combined after each addition. Gradually add the flour mixture to the butter mixture, alternating with milk, beating until just combined after each addition. Stir in the lemon zest and vanilla, then gently fold in 2 cups of the blueberries.

4. Spray a 9-by-9-inch baking dish with nonstick cooking spray. Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1 cup of blueberries. Crumble the streusel mixture using your fingers, and sprinkle it evenly over the berries and batter.

5. Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool 20 minutes before slicing.

6. Enjoy!