They say you should never try a recipe for the first time when you're serving it to others but that's my M.O. because I never want to make a giant meal or dessert for just us. I liked this one because of the fresh blueberries and the relative simplicity--2 mixing bowls and the pan you bake it in. Easy peasy.
I didn't have ginger powder, substituted cinnamon for nutmeg and 2% milk instead of whole milk.
Emmy and The Good Doctor were napping while I baked this but if she were awake, she would've loved helping with the crumb topping--it was like playing with little butter pieces in sand.
And the finished product--like a blueberry crumble cake, not too sweet, really tasty with some Neopolitan ice cream and good company.
Blueberry Buckle Recipe
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 ounces unsalted butter
3/4 cup sugar
1 large egg
1/2 cup whole milk
3 cups fresh blueberries
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
1. Preheat oven to 375 degrees. Grease a 9-inch by 9-inch glass baking dish.
2. Whisk together the flour, baking powder, salt and ground ginger. Set aside.
3. Using an electric stand mixer, beat the butter and sugar until light and fluffy. Beat in the egg. Add a third of the flour, beating on low speed until incorporated. Repeat, alternating flour and milk. Gently stir in blueberries. Pour into prepared pan.
4. Combine sugar, flour and nutmeg for topping. Add butter and use a fork to work it into the dry ingredients until crumbly. Sprinkle over cake batter.
5. Bake for 35 minutes or until golden brown. Cool 10 minutes before serving.
-- courtesy San Jose Mercury and Sophie Gluhaich