Blueberry Buckle Cake
12 tablespoons (1½ sticks) cold unsalted butter,
cut into small pieces, plus additional for greasing the pan
1 1/3 cups cake flour
2/3 cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, at room temperature
¼ cup heavy cream or half-and-half
2 cups fresh blueberries (see Note)
½ cup packed light brown sugar
3 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1. Position the rack in the center of the oven and preheat the oven to 350°F.
Lightly butter a 10-inch round baking dish and set it aside .
2. Melt 4 tablespoons (½ stick) butter in a small saucepan set over low heat
or in a small bowl in the microwave; set aside to cool while you prepare the batter .
3. Whisk the cake flour, granulated sugar, baking powder, and salt in a large bowl.
Cut in 8 tablespoons (1 stick) butter with a fork or a pastry cutter until the mixture resembles coarse meal,
pressing the butter against the flour mixture and through the tines to break it up into smaller and smaller pieces.
4. Whisk the eggs, cream or half-and-half, and vanilla in a small bowl.
Stir this mixture into the flour mixture with a wooden spoon just until a wet batter forms;
then gently fold in the blueberries. Pour this mixture into the prepared baking dish .
5. Stir the brown sugar, all-purpose flour, cinnamon, and nutmeg into the melted butter.
Sprinkle this mixture over the batter in the pan.
6. Bake until lightly browned, until a toothpick inserted into the center of the cake
comes out with a few moist crumbs attached, about 50 minutes.
7. To cool: Set the pan on a wire rack for at least 15 minutes before serving.
To store: Fully cooled, the cake can be covered and kept at room temperature for up to 3 days.
Note: Do not use frozen blueberries; the cake will be too wet.