Blueberry Buckle

Serves: 9

Ingredients

Streusel

• 1/3 cup Laura Lynn light brown sugar
• 1/2 cup Laura Lynn all-purpose flour
• 1 tsp. cinnamon
• 1/8 tsp. table salt
• 4 tbsp. Laura Lynn butter, unsalted, room temperature

Cake

• 2 cups Laura Lynn all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 3/4 cup Laura Lynn granulated sugar
• 4 tbsp. Laura Lynn butter, unsalted, room temperature
• 1 egg, large, room temperature
• 1/2 cup Laura Lynn milk, room temperature
• 1 tsp. Laura Lynn vanilla extract
• 2 cups blueberries, fresh
• Laura Lynn non-stick cooking spray

Directions

1. Preheat oven to 375°F. Spray an 8" square baking dish with non-stick spray.
2. Make the streusel topping: In a small bowl, use a fork to mix light brown sugar, flour, cinnamon, and salt. Add butter and cut it into the mixture until crumbly. Set aside.
3. Make the cake: In a medium bowl, whisk together flour, baking powder, and salt.
4. In a separate mixing bowl, whisk together the sugar, butter, egg, and vanilla. Whisk in the milk, then gradually stir in the flour mixture. This will be a very thick batter.
5. Add the blueberries, stirring only long enough to blend.
6. Scrape the cake batter into the prepared pan. Sprinkle the streusel topping over the batter.
7. Bake the cake for 40-45 minutes, testing at 40 minutes with a toothpick.
8. Remove to a cooling rack and cool for 10 minutes.
9. Serve right from the pan, warm or at room temperature. Vanilla ice cream is a delicious accompaniment.