SERVES 8
The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared pan. Be sure to use a cake pan with at least 2-inch-high sides. This buckle is best made with fresh blueberries, not frozen ones, which are too moist. Serve with Cream Cheese Whipped Cream (recipe follows) or vanilla ice cream. See the sidebar that follows the recipe.
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STREUSEL |
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½ |
cup (2½ ounces) all-purpose flour |
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½ |
cup packed (3½ ounces) light brown sugar |
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2 |
tablespoons granulated sugar |
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¼ |
teaspoon ground cinnamon |
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Pinch salt |
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4 |
tablespoons unsalted butter, cut into 8 pieces and softened |
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CAKE |
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1½ |
cups (7½ ounces) all-purpose flour |
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1½ |
teaspoons baking powder |
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10 |
tablespoons unsalted butter, softened |
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⅔ |
cup (4⅔ ounces) granulated sugar |
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½ |
teaspoon salt |
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½ |
teaspoon grated lemon zest |
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1½ |
teaspoons vanilla extract |
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2 |
large eggs, room temperature |
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20 |
ounces (4 cups) blueberries |
1. FOR THE STREUSEL: Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter; beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to bowl; set aside.
2. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 9-inch round cake pan, line bottom with parchment paper, grease parchment, then flour pan.
3. Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt, and zest on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs one at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping down bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick. Gently fold in blueberries until evenly distributed.
4. Transfer batter to prepared pan. Spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in your hand to form large cohesive clump; break up clump with your fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until cake is deep golden brown and toothpick inserted in center comes out clean, about 55 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool, 15 to 20 minutes (cake will fall slightly as it cools).
5. Run thin knife around edges to loosen. Invert cake, then peel off and discard parchment. Invert cake onto serving platter. Let cool at least 1 hour. Cut into wedges and serve warm or at room temperature. (Buckle can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)