Blueberry Buckle

Hi there again Shel's Kitchen fans!  It's Coco, oh sorry, Cori!  Shel has so graciously asked me to guest post again for her and I'm so grateful!!  Today I've got another FAN-tastic recipe for you.  It can be made as a dessert or even a breakfast cake (I promise, it's not too sweet)!  I would like to introduce you to the Blueberry Buckle!!  YUM-O!  Now you might know what a buckle is, but for the rest of us I'll inform you!  A buckle is a cross between a cobbler and a coffee cake with a fruit to cake ratio of 75% fruit (in this case, blueberries) to 25% cake!!  Hello!!  That ratio should speak for itself!  I will add a side note that the original recipe called for all purpose flour, but I wanted my son (who is gluten free) to be able to eat it so I subbed gluten free flour.  You should feel free to use all purpose or white whole wheat if that's what you have around.  Thanks again for having me over and I hope we can chat about food again soon!  

Blueberry Buckle (adapted from laurassweetspot.com)

For the streusel topping:

1/2 c. gluten free flour (can use all purpose or white whole wheat as well)

1/3 c. packed light brown sugar

2 T. white sugar

1/4 t. cinnamon

1/8 t. salt

4 T. unsalted butter, cut into 8 pieces and softened

For the cake:

1 1/2 c. gluten free flour (can use all purpose or white whole wheat as well)

1 1/2 t. baking powder

10 T. unsalted butter, softened

2/3 c. white sugar

1/2 t. salt

1/2 t. grated lemon zest

1 1/2 t. vanilla extract

2 large eggs at room temperature

20 oz. (4 cups) blueberries

For the streusel topping:

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) combine flour, brown sugar, white sugar, cinnamon and salt on low speed until combined and no large brown sugar clumps remain, about 45 seconds.  Add butter; beat on low until mixture resembles wet sand and no large butter pieces remain about 2 1/2 minutes.  Transfer to another bowl (you will use the mixer to mix up the cake too) and set aside.

For the cake:

Preheat the oven to 350 and grease and flour a 9" cake pan.  Whisk flour and baking powder together in a bowl and set aside.  Using the stand mixer with the paddle beat butter, sugar, salt and zest on medium speed until light and fluffy, about 3 minutes.  Scrape down the bowl and beat in vanilla until combined, about 30 seconds.  Add eggs one at a time and beat until fully incorporated.  With the mixer on low speed gradually add the flour mixture and beat until the flour is fully combined.  Scrape down the sides of the bowl and mix in any remaining flour.  Gently fold in blueberries until fully incorporated.  

Transfer the batter to the prepared pan, spreading it smoothly and evenly to the edges of the pan.  Squeeze a portion of the streusel topping in your hand to form a large clump; break up the clump with your fingers and sprinkle evenly over the batter.  Repeat with remaining streusel topping.  Bake until the cake is a deep golden brown and a toothpick comes out clean, about 55 minutes.  Transfer to a wire rack and let cool.

8 servings (464 calories each serving) according to my calculator on loseit.com