Blueberry Buckle

I had a rare moment when my girls took naps at the same time AFTER I got home from work, so I decided to test out a blueberry buckle recipe. I'd actually never HAD blueberry buckle, but you know I love blueberries! I'd actually already spent some time scouting out a recipe since I have had blueberries in my freezer just waiting to be used for quite some time. I decided to use this one from allrecipes.com:

Ingredients

• 1/4 cup butter, softened
  
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups fresh blueberries
• TOPPING:
• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter

Directions

1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

***

It turned out really good -- like a big blueberry muffin with yummy cinnamon streusel topping! It's nice because it's not overly sweet, so it makes a good coffee cake. It could also be served warm with ice cream, which is how we ate it. (Remember all that ice cream I bought!!!???) The thing I would change in the future is that next time I would make it with half whole wheat pastry flour. I think it would actually improve the depth of flavor not to mention the adding some extra nutritional benefits!

See also Balancing Beauty and Bedlam.