Recipes 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.
Blueberries are native to North America which means if you live in the
right place you may be able to pick your own. For the rest of us there are
cultivated berries which are much larger in size and lighter in color.
Both types are wonderfully sweet with just a touch of tartness. If taste
isn't enough to get you to eat these berries, their health benefits will;
rich in antioxidants, high in fiber, high in potassium, and low in sodium.
When buying blueberries, look for firm, plump, fragrant, dark blue berries
with a dusty white bloom. The white bloom is the blueberry's natural protection against the
sun and is a sign of freshness. Always check the underside of the
container for any wet spots or staining. Discard any soft, moldy, or
crushed berries.
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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