Blueberry Buckle

I went blueberry picking at a local farm.  The blueberries were very large and sweet and good to eat.  I froze a lot of the berries, as blueberries freeze well and can be used in most recipes calling for blueberries.

Blueberry buckle is like coffee cake.  This recipe was very easy, moist, and buttery.

Blueberry Buckle
from roxygirl on recipezaar.com

Streusel Topping
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)

Cake
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries, picked over (about 20 ounces)

For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.

Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.

Transfer streusel to small bowl and set aside.

For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan (or springform pan) with 2-inch sides with nonstick cooking spray.

Whisk flour and baking powder in small bowl to combine; set aside.

In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.

Beat in vanilla until combined, about 30 seconds.

With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.

Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.

Using rubber spatula, gently fold in blueberries until evenly distributed.

Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.

Sprinkle streusel evenly over batter.

Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.