Old-Fashioned BLUEBERRY CAKE WITH CRUNCHY CRUMBLE TOPPING!! ADDICTIVE!! Excellent for breakfast, bunch, dessert, or just a midnight snack!! Recipe below...
OLD-FASHIONED BLUEBERRY BUCKLE/CAKE WITH CUMBLE TOPPING
Preheat oven to 375 degrees F.
Lightly grease a 9"X9" Baking pan. Set aside
1/4 cup (4 tablespoons) butter, softened
3/4 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole buttermilk
2 cups fresh blueberries or frozen blueberries
TOPPING
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup chilled butter, cubed
1/2 teaspoon cinnamon
1. In a medium mixing bowl; whisk together flour, baking powder, and salt. Set aside.
2. In a large mixing bowl; using a hand mixer on medium-high beat the butter and sugar together for 4-5 minutes. Add the egg. Beat an additional 30 seconds. Alternate flour mixture and buttermilk, 1/3 at a time, beating for 1-2 minutes after each addition. Gently fold in blueberries. Spread evenly into prepared baking pan.
3. For the topping toss sugar, flour, and cinnamon with a fork until well blended. Cut in chilled butter until crumbly. Sprinkle evenly oven blueberry mixture.
4. Bake the preheated oven for 40-45 minutes or until wooden toothpick inserted in the middle comes out clean. Cool on cooling racks for 15 minutes before serving.
5. Serve with fresh blueberries, whipped cream, ice-cream, or not.
TIPS: Store in an airtight container in the refrigerator up to 2 days or in the freeze up to 3 months. Thaw in the refrigerator overnight the day before serving.
~~~ENJOY your Old-Fashioned BLUEBERRY BUCKLE CAKE~~~
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