Blueberry Mania and Blueberry Buckle

Well, it is officially blueberry season. We went out to our old faithful farm and picked our little hearts out last night. It was sprinkling which was perfect- it's usually soooo hot! We managed to pick a little over 8 pounds. We came home and froze half of them and kept the other half to eat for the next few days. Our first mission....dessert! Gavin and Ellie were so excited to make a blueberry buckle tonight. We made it last year also and it is YUMMMMMY!!

Blueberry Buckle

Streusel Topping:

1/3 c. flour

1/3 c. sugar

1/2 tsp. cinnamon

1/4 c. cold butter cut into pieces

Cake Batter:

1 c. flour

1 tsp. baking powder

1/8 tsp. salt

1/4 c. room temperature butter

1/2 c. sugar

1 large egg

1/2 tsp. vanilla extract

1/3 c. milk

2 c. fresh blueberries

Directions:

1. Preheat oven to 350 and butter an 8 inch spring form pan.

2. Make Streusel topping: In a large bowl, mix together the flour, sugar and cinnamon. Cut in the butter with a pastry blender or fork until it makes coarse crumbs. Set aside.

3. Mix flour, baking powder, and salt. Set aside.

4. in the bowl of your electric mixer cream the butter. Add sugar and beat until fluffy. Add the egg and vanilla. Add the flour mixture, alternately with the milk and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with a spatula.

5. Evenly arrange the blueberries on top of the cake batter and then sprinkle with streusel topping.

6. Bake for 45-50 minutes or until a toothpick come out clean from the center of the cake. Cool slightly and enjoy.