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Comment:
A buckle is a dense old-fashioned, single-layer cake with a streusel
topping. As the cake bakes, the batter sinks to the bottom, and
the streusel on top buckles, giving way to its name. This version
is filled with blueberries, but feel free to substitute other fruits
or nuts.
Ingredients for Cake:
1 pint blueberries
2 cups plus 1–2 tbsps flour, sifted
2 tsps baking powder
½ tsp salt
¼ cup unsalted butter, softened
¾ cup sugar
1 egg
1 tsp grated lemon zest
½ cup milk
Method:
Preheat oven to 375°F. Grease an 8-inch springform pan. Set
aside. In a medium mixing bowl, sift 2 cups of flour, baking powder
and salt. Set aside. In a separate mixing bowl, cream together butter
and sugar 3 minutes or until fluffy. Whisk in egg and lemon zest.
Add flour mixture in 3 parts, alternating with adding milk. Toss
berries in remaining 1–2 tablespoons of flour. NOTE: Coating
berries in flour will separate them and allow them to distribute
evenly throughout batter. Fold in blueberries. Pour batter into
prepared pan and set aside while preparing topping.
Ingredients for Topping:
¼ cup unsalted butter, softened
½ cup sugar
1/3 cup flour, sifted
½ tsp cinnamon
Method:
In a small mixing bowl, combine all ingredients. Use a fork to make
mixture crumbly. Sprinkle topping over batter in prepared pan. Bake
1 hour or until a toothpick inserted in center comes out clean.
When cake has cooled, run a knife around edges and lift out of pan.
If desired, top with whipped cream.
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