Blueberry Buckle

Bake Oven Environment (about 350°)


6 tablespoons or 3/4 stick unsalted butter, diced
3/4 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
3/4 teaspoon freshly grated nutmeg
18 tablespoons or 2 1/4 sticks unsalted butter, softened
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1/4 plus 1/8 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon salt
5 large eggs
3 cups blueberries


Place the topping ingredients into a small bowl and mix until the mixture resembles a coarse meal. Place into refrigerator.

In a medium bowl, cream the butter and sugar together with an electric mixer, add vanilla and beat until combined.

Place the baking powder, flour and salt in a small bowl, whisk to combine.

Beat the flour mixture into the egg mixture alternately with the eggs, one at a time. Beat just until combined and fold in the fruit.

Spread the batter into a buttered 9×12 inch pan and sprinkled with the reserved topping. Place into the oven and put door in place. Bake for about 30 to 35 minutes or until a tester comes out clean.