Cook what you grow
New England Blueberry Buckle
A single-layer butter cake baked under more blueberries than seems reasonable, with a cinnamon streusel top that sinks and buckles as the fruit gives up its juice.
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Ingredients
serves 9From the garden
- 3 cups ripe blueberries, picked over, stems removed · about 1 pound; frozen berries go in straight from the freezer, unthawed
From the pantry
- 2½ cups all-purpose flour · 2 cups for the cake, 1/2 cup for the streusel
- 2 tsp baking powder
- ¾ cup granulated sugar · for the cake batter
- ½ cup brown sugar · for the streusel
- 1 tsp ground cinnamon
- 10 tbsp butter · 6 tablespoons softened for the batter, 4 tablespoons cold for the streusel, plus more for the pan
- 1 egg · at room temperature
- ½ cup whole milk
- 1 lemon, zested (optional) · zest only, for lift; the juice is not needed here
- ½ tsp salt