Blueberry Buckle. Summer is here.

I couldn't resist.  Our first official day of Summer vacation and I'm in the kitchen making breakfast.  I had to celebrate with something that we love...food.  More specifically...breakfast!  I rolled out of bed at the crack of 8:30 {a miracle for me}and came into the kitchen with an idea.  Blueberries and cake. 

Fresh blueberries are one of my favorite fruits.  They have to be nice and firm with a tiny bit of tartness.  I bought a pound of organic blueberries at one of our local grocery stores to use for baking.  

The smells throughout the house were amazing!  I made a frittata {I'll blog about that later}, a big pot of coffee, and sat down with my plate of food.  What a nice way to start off our vacation! 

Blueberry Buckle {recipe adapted from King Arthur Flour}

INGREDIENTS: 

Topping:

• 1/2 Cup sugar
• 1/2 Cup flour
• 1 tsp. cinnamon
• 6 Tbsp. cold butter, cut into chunks

Batter:

• 2 Cups All-Purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 1/2 stick butter, softened
• 1 large egg
• 1 tsp. vanilla
• 1/2 cup buttermilk {you can use regular milk instead}
• 2 cups fresh blueberries {you can use frozen too}

Directions:

  Pre-heat oven to 375 degrees.  Butter and flour 9 inch square baking dish or a 9 inch cake pan.  

To make the topping, combine sugar, flour, and cinnamon in a small bowl.  Add cold butter chunks and crumble with your finger tips until the mixture becomes very crumbly.  Set aside.

To make the batter, combine the flour, baking powder, and salt in a medium bowl.  Whisk thoroughly.  In another bowl, or your electric mixer, combine butter and sugar.  Beat until nice and fluffy.  Add egg and vanilla and beat until creamy.  Alternately add the milk and flour mixture to the creamed butter mixture.  Mix gently, just until combined, ending with the flour mixture.  If you used your electric mixer, you will want to do the rest using a spatula.  Add blueberries and gently fold into your batter, making sure not to break up any of the fruit.  

Pour batter into the prepared baking dish.  Sprinkle crumble topping evenly over the entire cake batter.  Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.  Let sit at elate 5 minutes...if you can wait that long!