BRUSH
Keeping It Clean

Summer is finally really here! So in honor of the beginning of blueberry season, and after many requests from our fearless leader and chief taster, I embarked on a search for what was one of our daughter's favorite early childhood treats, Blueberry Buckle.

This cake is easy and good for us all.

Please read the entire recipe before you start.

Prepare the streusel

Blend together to form a crumbly mixture:

• 1/3 c. granulated (white) sugar
• 1/3 c. light or dark brown sugar
• 1/3 c. all-purpose flour
• 5 Tbsp. butter
• 3/4 tsp. cinnamon

Set aside.

Prepare the batter

Measure onto wax paper:

• 2 c. all purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda

Set aside.

Cream together:

• ¼ c. softened butter
• 3/4 c. granulated sugar
• ½ tsp. salt

Beat in:

• 2 large eggs, room temperature
• 1 tsp. good vanilla extract
• 2 tsp. lemon juice

Add to the bowl alternately the flour mixture and

• ½ c. buttermilk

Do not overmix the batter.

Remove bowl from mixer and stir in by hand

• 2½ c. blueberries that have been dusted with
• 1 Tbsp. all purpose flour

Spread the batter in the prepared pan. Sprinkle the streusel evenly over the batter. Place the pan in the middle of the 375° preheated oven. Bake cake for 30 to 40 minutes, turning the pan from front to back about 15 minutes into the baking process.

Check for doneness in 30 minutes. Cake tester should come out clean.

Cool 30 minutes in the pan at that point. You can lift the cake out to cool or serve warm (see Note 2). It is really good with ice cream.

Serves: 9-12 blueberry fans.

Notes:

1. If you do not have fresh buttermilk, you may substitute
   • ½ c. sour cream or
   • ½ c. plain yogurt or
   • 4 Tbsp. buttermilk powder. To do this add the buttermilk powder directly to the flour mixture, then add ½ c. water to your liquid ingredients. Combine the dry and liquid ingredients per the recipe directions.
2. I like to line baking pans with parchment paper. I leave the ends sticking out on either side of the cake to help me lift the finished cake out of the pan. Be sure to spray the parchment with vegetable and flour mix spray.
3. Stir the berries into the batter by hand, especially if they have been frozen, so they do not break up and turn the batter blue. Be sure to coat them in a scant Tbsp. of flour to ensure that the berries don't all sink to the bottom of the cake during baking, but rather stay suspended in the batter.
4. When the blueberries are in season, you can freeze them for year-round baking by laying them out loose on a cookie sheet lined with plastic wrap. Once the berries are frozen, store them in plastic freezer bags or boxes to use through the year.

The original version of this recipe came from
The North American Blueberry Council in 2003