Blueberry Buckle with Streussel ToppingThis recipe has been passed around among the women of my church for years. Everyone…
Blueberry Buckle with Streussel Topping
1/4 cup butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 2-1/2 cups fresh or frozen blueberries TOPPING: 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 cup cold butter, cubed
In a bowl, cream butter and sugar.
Add eggs and vanilla; mix well.
Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk.
Toss berries in remaining flour; fold into batter (discard any flour that doesn’t stick to berries).
Spread batter in a greased 9-in.
square baking pan.
For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs.
Sprinkle over batter.
Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.