Best Blueberry Buckle

(Blueberry Crumb Cake) This is one of my families top five all-time favorites! it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter.

Despite the lengthy directions it takes about 10 minutes to put together.

The streusel used here is also available as a standalone recipe: Streusel Topping (Blueberry Buckle).

Ingredients

Streusel Topping

• 1/2 cup (120 ml) unbleached all-purpose flour
• 1/2 cup (120 ml) light brown sugar
• 1 pinch table salt
• 4 tablespoons (60 ml) unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick (225 g))

Cake

• 1 1/2 cups (360 ml) unbleached all-purpose flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 10 tablespoons (150 ml) unsalted butter, softened but still cool
• 2/3 cup (160 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) table salt
• 1/2 teaspoon (2.5 ml) lemon zest
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 2 large eggs, room temperature
• 4 cups (960 ml) fresh blueberries, picked over

Method

1. To make the streusel, combine the flour, sugars, and salt in a standing mixer fitted with the flat beater on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
2. Add the butter and mix on low until the mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
3. Transfer the streusel to a small bowl and set aside.
4. To make the cake, adjust the oven rack to the lower-middle position and heat the oven to 350 degrees (175°C). Spray Pam into a 9-inch (23 cm) round springform cake pan.
5. Whisk the flour and baking powder in a small bowl to combine, then set aside.
6. In a standing mixer fitted with the flat beater, cream the butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the bowl.
7. Beat in the vanilla until combined, about 30 seconds.
8. With the mixer running at medium speed, add the eggs one at a time; beat until partially incorporated, then scrape down the bowl and continue to beat until fully incorporated (the mixture will appear broken).
9. With the mixer running on low speed, gradually add the flour mixture; beat until the flour is almost fully incorporated, about 20 seconds.
10. Disengage the bowl from the mixer and stir the batter with a rubber spatula, scraping the bottom and sides of the bowl, until no flour pockets remain and the batter is homogenous; the batter will be very heavy and thick.
11. Using a rubber spatula, gently fold in the blueberries until evenly distributed.
12. Transfer the batter to the prepared pan; with a rubber spatula, using a pushing motion, spread the batter evenly to the pan edges and smooth the surface.
13. Sprinkle the streusel evenly over the batter.
14. Bake until deep golden brown and a toothpick or wooden skewer inserted into the center of the cake comes out clean, about 55 minutes.
15. Cool on a wire rack 15 to 20 minutes (the cake will fall slightly as it cools).
16. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

with this much fruit in the cake … I have to wonder and assume this is a healthy cake. With so much fruit, how can it be bad for you?