Blueberry Buckle Streusel Cake
Up until a few years ago, blueberries were only available in late summer. To take advantage of the bountiful supply, August menus were filled with blueberry laced recipes: muffins, pancakes, cake, pie, cobbler, and buckle. No one ever got tired of blueberries but just as quickly as the blueberries arrived and just as we were able to fully appreciate how incredible these special berries taste, they would disappear and we would have to wait a year to see them again.
- Combine the flour, brown sugar, cinnamon and salt with a mixer on low speed.
- Add the butter pieces to the mixture and mix on low speed for about 3 minutes. The streusel will look like dry sand and will not come together.
- Set aside.
- Preheat the oven to 350 degrees.
- Whisk the flour and baking powder together and set aside.
- Cream the butter, sugar, salt, and lemon zest with a mixer for 2 minutes.
- Add vanilla to the butter mixture and blend.
- Add eggs one at a time to the butter mixture until completely blended in.
- Add the flour mixture and blend using the mixer for about 15 seconds (flour will be almost blended in but not completely).
- Stir the 2 cups of blueberries gently into the batter. The batter will be very thick.
- Spread the batter gently into a greased non-stock 9-inch cake pan.
- Take the streusel by small handfuls and clump together by closing you hand. Place the small clumps on top of the cake batter. Pour the last remaining streusel crumbs over the top.
- Bake for approximately 45 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for 15-20 minutes.
- Slice and serve.