Blueberry Buckle

Grease and flour a 10″ spring form pan.

Crumb:

1 cup flour
1/4 tsp. salt  1 tsp. cinnamon
1/4 cup brown sugar
1/2 cup butter

Cake:

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 tsp. vanilla 1/2 cup milk
5 cups fresh blueberries

For the cake, in a large mixing bowl, cream together the butter and sugar.

Add the egg and continue to beat until light and fluffy. Sift together the flour, salt, sugar and baking powder. Blend alternatively with the milk and vanilla into the creamed mixture beginning and ending with the dry ingredients. Gently fold the 5 cups of blueberries into the mixture. Spread in a spring form pan. Combine the flour, cinnamon, salt and brown sugar; cut in the butter until the mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350 degrees for 60 – 70 minutes. Serve warm.

At Wilmot Orchards we take great care to provide you
with the best blueberries possible.