Note: I am including this topping recipe, but I suggest you use the crumb topping from the Apricot Raspberry Buckle. This one was too crusty for my taste.

Topping:

  • 1/3 cup sifted all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 oz. (1/2 stick) cup butter
  • pinch of salt

Cake:

  • 2 cups fresh blueberries (about 1 pint) clean and dry
  • 2 cups minus 1 Tablespoon of sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 oz. (1/2 stick) cup butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup whole milk
  • Finely grated rind of 1 lemon
  • 1/2 cup chopped walnuts
  • Confectioners sugar (0ptional)

Directions:

Heat oven to 375.* Butter, and dust with flour, a 9″ round baking pan (see note); line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar and cinnamon and then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff. *Fold blueberries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat. If using walnuts, scatter them on top. Sprinkle with prepared streusel. *Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Optional: Dust with confectioners sugar.

*A Good tip from the Pittsburgh Post Gazette: Place the blueberries in a large bowl. Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss and turn gently to flour the blueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients.

9″ round baking pan: I use a baking pan with removable sides; it’s not necessary to flip the cake over.

*Note: Be prepared; this might bake longer than 40 minutes.