Blueberry Buckle

Ingredients

• Cake
  • Nonstick cooking spray
  • 9 oz cake flour (~2 cups)
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 2 oz unsalted butter (1/2 stick), at room temperature
  • 5 1/4 oz sugar (~3/4 cup)
  • 1 large egg
  • 1/2 cup whole milk
  • 15 oz fresh whole blueberries (~3 cups)
• Topping
  • 3 1/2 oz sugar (~1/2 cup)
  • 1 1/2 oz cake flour (~1/3 cup)
  • 1/2 tsp freshly ground nutmeg
  • 2 oz unsalted butter (1/2 stick), cut into ~1/4 tbsp cubes and chilled

Tools:

• Stand mixer
• 9×9-inch glass baking dish
• Oven
• Mixing bowl
• Whisk

Directions:

Preheat oven to 375°F. Spray a 9×9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together flour, baking powder, salt, and ground ginger. Set aside.

In the bowl of the stand mixer, use the paddle attachment to cream the butter and sugar. Add the egg and beat until fully incorporated. Add alternating installments of 1/3 of the total dry mixture and 1/3 of the total milk, mixing on low speed between each addition just until ingredients are fully incorporated. Scrape edges of bowl with a spatula if needed. Gently fold in blueberries with a spatula. Pour mixture into prepared baking dish.

For the topping, combine sugar, flour, and nutmeg in a small bowl. Add the butter and work into the dry ingredients using fingers (use only the fingertips; rub the butter into the flour). Continue to work the mixture until it has a crumb-like texture. If the butter begins to melt, chill before continuing. Sprinkle mixture on the top of the cake.

Bake on the middle rack of the oven for 35 minutes, or until golden in color. Cool for at least 10 minutes before serving.