Makes 1 (10-inch) round cake or 2 (6-inch) round cakes.
1/2 C. butter, plus more for pan
2 C. flour, plus more for pan
1 1/2 t. baking powder
1/2 t. salt
3/4 C. sugar
1 large egg
1 t. pure vanilla extract
1/2 C. milk
5 C. blueberries
1 t. ground cinnamon
1/4 t. salt
1/4 C. packed light brown sugar
1 C. all-purpose flour
6 T. butter, room temperature
To prepare oven, pan: Preheat oven to 350°F. Butter and flour springform baking pan. Set aside.
To make buckle:
In medium bowl, sift together flour, baking powder and salt. Set aside. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar on medium speed for 3 minutes, or until light and fluffy. Reduce mixer speed to low. Add egg and vanilla. When combined, alternately add reserved flour mixture and milk, beginning and ending with flour mixture. Remove from mixer. Gently fold in berries.
To make streusel topping:
In medium bowl, combine cinnamon, salt, brown sugar and flour. Using pastry blender or fork, cut in butter until fine crumbs form. Using hands, squeeze together most of mixture to form large clumps. Sprinkle directly on cake or refrigerate in airtight container.
To bake buckle:
Pour batter into prepared pan. Sprinkle with topping generously over cake. Bake 60 to 70 minutes or until cake tester comes out clean. Remove cake from oven. Cool in pan for 10 minutes on rack. Remove from pan. Cool for 15 minutes before serving.
Picnic Basket From Kim of Kim's Whim