Prep Time: 1½ Hours
Yields: 1 (8-inch) Cake

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

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

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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