Blueberry Buckle

I took my Mom to the airport yesterday so she could go back home to Florida and cool off.  The car thermometer said 104 degrees in NJ.  In Florida it was 82 degrees.  What's going on here?  Who goes to Florida to cool off?  I'm not really sure what a buckle is but it's a cake and a coffee cake with streusel topping.  We had it for both breakfast and dessert and it was delicious both ways.  This is adapted from www.browneyedbaker.com who found it from Cooks Illustrated.

Ingredients:
Topping
1/2 cup all purpose flour
3/4 cup light brown sugar
2 tbsp sugar
1/2 tsp cinnamon
6 tablespoons unsalted butter, softened, cut into pieces

Cake
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
10 tablespoons unsalted butter, softened
2/3 cup sugar
1/2 tsp salt
1/2 tsp grated lemon zest
1-1/2 tsp vanilla extract
2 eggs at room temperature
4 cups fresh blueberries

Directions:
With an electric mixer, combine the flour, sugars, cinnamon and salt on low speed until well combined.  Add the butter and continue to mix on low until mixture resembles wet sand and no large butter pieces are visible.
Transfer to a small bowl and set aside.

Adjust oven rack to middle position and preheat oven to 350 degrees.  Grease a round 9" cake pan and line the bottom with parchment paper and spray with PAM.

In a small bowl whisk together the flour and baking powder and set aside.  With the electric mixer again, cream together the butter, sugar, salt and lemon zest at medium speed until light and fluffy, scraping down the sides of the bowl as needed.  Add vanilla and beat until combined.  Add eggs one at a time then scrape down the bowl and continue to be until mixed well.

Reduce the mixer speed to low and gradually add the flour mixture and beat until the flour mixture is almost fully incorporated.  Use a rubber spatula to finish mixing until no flour pockets remain.  Now gently fold the blueberries into the batter until evenly distributed.

Transfer the batter to the prepared pan and use the spatula to evenly spread the batter.  Sprinkle streusel evenly over batter.

Bake until top is deep brown and a thin knife inserted into the center of the cake comes out clean about 55 minutes.  Place on a wire rack for 20 minutes and then remove from pan.  Allow to cool at least 1 hour. Serve warm or at room temperature.

Enjoy!!




Linked at: http://insidebrucrewlife.com/, http://www.mandysrecipebox.blogspot.com/, http://www.nap-timecreations.com/, www.4littlefergusons.wordpress.com, http://www.chef-in-training.com/, http://www.ladybehindthecurtain.com/, http://www.momstestkitchen.com/, http://thenymelrosefamily.com/, http://www.ducksnarow.com/, http://djssugarshack.com/, http://www.housewivesofriverton.com/, http://www.mostlyhomemademom.com/, http://www.bunsinmyoven.com/, http://www.lifewiththecrustcutoff.com/, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://www.sweet2eatbaking.com/, http://www.ishouldbemoppingthefloor.com/, http://www.flourmewithlove.com/, http://www.sweetsav.blogspot.com/