This Blueberry Buckle recipe is full of fresh juicy blueberries in a moist crumb cake that is topped with a crunchy sweet streusel for a bite of sweet, tart, moist and crunchy in every bit! Ideal for serving as a dessert or a breakfast cake!
Combine ingredients all for the streusel except the butter in a mixing bowl for your mixer. Mix on low until combined, then add butter. Mix for 3-4 minutes until all butter is incorporated. Mixture will look like damp sugar... no butter will be distinguishable.
Preheat oven to 350° Butter a 9" pan, then flour and set aside.
Mix flour and baking powder in a bowl. Use a whisk to mix well. Set aside.
In a stand mixer fitted with a paddle, beat the butter, sugar, salt, and zest on medium until light and fluffy about 3 minutes.
Beat in vanilla, about 30 seconds.
Add eggs one at a time until incorporated, batter will appear broken.
On a low speed add flour in 2 - 3 batches. Once its almost incorporated remove bowl from mixer, scrape down sides and stir with spatula until all flour is mixed in.
Stir in blueberries (see post about drying blueberries) in as few strokes as possible to mix throughout.
Using the spatula, put the thickened batter into the prepared pan. Spread evenly.
Take streusel and make clumps with your fist and sprinkle on top of batter. Cover entire top with streusel.
Bake until cake is golden brown and toothpick comes out clean, about 50-55 minutes.
Transfer to wire rack and let cool at least 20 minutes before serving.
This recipe is slightly adapted from Cook's Illustrated. All credit to its deliciousness goes to them!