Blueberry Buckle

[Kerry Beal]

Blueberry Buckle

From Cook's Illustrated, instructions paraphrased. I use dried lemon rind or a couple of drops of lemon oil in place of fresh lemon rind called for.

• 
  

STRUESEL

• 1/2 c flour
  
• 1/2 c brown sugar
  
• 2 T white sugar
  
• 1/4 tsp cinnamon
  
• 4 T butter
  

CAKE

• 1-1/2 c flour
  
• 1-1/2 tsp baking powder
  
• 10 T butter
  
• 2/3 c sugar
  
• 1/2 tsp lemon zest
  
• 1-1/2 tsp vanilla
  
• 2 large eggs
  
• 4 c blueberries
  

Preheat oven to 350 F. Place a parchment circle in the bottom of a 9 inch cake pan. Grease well or spray with pam.

Make struesel by buzzing all ingredients in food processor.

For cake, cream butter with sugar and eggs, Add remaining dry ingredients. Gently mix in berries. Pour into prepared pan, sprinkle struesel over top and bake for 55 minutes.

Cool 15 to 20 minutes. Turn out of pan.

( RG1800 )