Blueberry Buckle
~ adapted from Heirloom Cooking ~
Set oven temp to 375 degrees Fahrenheit. Line the bottom and sides of an 8-inch by 8-inch by 2-inch pan with aluminum foil, shiny side up. Grease foil with unsalted butter.
Make the streusel. Cube the butter before working in with your fingertips. Set aside.
For the buckle, measure sifted flour of 1 3/4 cups plus 2 tablespoons.
Wash and dry 2 cups fresh blueberries.
Gently toss blueberries in 2 tablespoons of the sifted flour. Sift 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg over remaining flour and whisk together to blend.
Cream 1/2 cup softened unsalted butter and 3/4 cups sugar. Add 1 large egg.
In a measuring cup, stir 1 teaspoon vanilla extract into 1/2 cup whole milk. Add dry ingredients to creamed batter alternately with milk, in thirds.
Pour into prepared pan and sprinkle streusel over the top. Bake 45 to 50 minutes. After the first 30 minutes of baking, cover with aluminum foil to prevent topping from baking too done, burning around the edges.
This is exceptionally good.
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