ecipes from childhood always hold special meaning and for me blueberry season
wouldn't be complete without my mother's Blueberry Cake, or as she called it
"Blueberry Buckle". This cake is bursting with soft and sweet blueberries that
are sandwiched between a layer of white cake and a cinnamon flavored streusel.
While absolutely delicious warm from the oven with a scoop of vanilla
ice cream, I am also quite fond of eating it cold when the streusel has turned
hard and crunchy. I urge you to trying making this cake with other berries
and fruits. Raspberries and
blackberries are especially nice, and during the fall and winter months it is
excellent with sliced apples, plums or even pears. Just use enough sliced
fruit to cover the entire surface of the cake batter and then top with the
streusel mixture.
Preheat oven to 350 degrees F (177 degrees C). Butter an
8 inch (20 cm) spring form pan and line the bottom of the pan with
parchment paper. Set aside.
For streusel topping: In a large bowl,
mix together the flour, sugar, and ground cinnamon. Cut in the butter with
a pastry blender or fork until it resembles coarse crumbs. Set aside while
you make the cake batter.
In a separate bowl whisk together the flour,
baking powder, and salt. Set aside.
In the bowl of your electric mixer, with the
paddle attachment, cream the butter. Add the sugar and beat until light
and fluffy. Add the egg and vanilla and beat until incorporated. Add
the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter into the bottom of the prepared pan, smoothing the top with an
offset spatula.
Evenly arrange the blueberries on top of the
cake batter and then sprinkle with the streusel topping.
Bake for about 45 - 50 minutes or until a
toothpick inserted in the center of the cake comes out clean. Remove from
oven and place on a wire rack to cool slightly.
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