Blueberry Buckle

(adapted from http://www.marthastewart.com/)

What is a buckle? Well, not only is it delicious but it was a perfect solution for the heaping pile of blueberries in my fridge. It is also basically the same thing as a crumb cake. It was excellent! The blueberries stayed plump and the cake was moist and not at all soggy.

Ingredients

1 9X9 inch pan
10 tablespoons (about 1 stick) unsalted butter, room temperature
1 ½ cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
2 large eggs
1 ½ teaspoon pure vanilla extract
½ teaspoon lemon zest
4 cups blueberries
Streusel Topping

Streusel Topping

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps.

Directions

1. Heat oven to 350 degrees.

2. Butter baking pan, and dust with flour, tapping out excess. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar and lemon zest on medium speed until light and fluffy, about 3 minutes.

5. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined. 6. With mixer running at low speed, gradually add in flour mixture; beat until flour is incorporated, about 20 seconds.

6. Remove bowl from mixer. Using a rubber spatula gently fold in blueberries.

7. Pour batter into prepared pan.

8. Sprinkle streusel topping over cake.

9. Bake until toothpick comes out batter-free, about 60 minutes.

10. Transfer to a wire rack to cool for 10 minutes.

11. Remove from pan; cool for 15 minutes before serving.