Betty's Old-Time Blueberry Buckle

Betty demonstrates how to make Blueberry Buckle. This dessert is a one-layer cake topped with blueberries and streusel topping, then baked in an oven. Once it cools, the top "buckles."
Old-Time Blueberry Buckle
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
½ cup butter, softened
½ cup sugar
1 egg, well beaten
¾ cup milk
cooking oil spray
Fruit Layer:
2 cups fresh blueberries, washed and patted dry with paper towel
1 tablespoon lemon juice
Streusel Layer:
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup sugar
¼ cup butter, chilled and cut in cubes
In a medium-sized bowl, stir together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside. In a large bowl, beat ½ cup butter and ½ cup sugar on medium-high speed of electric mixer, until light and fluffy. Beat in 1 egg, reducing speed of mixer to medium. Beat in flour mixture and ¾ cup milk, alternately, beginning and ending with the flour mixture. Scrape down sides, as needed. Pour batter into a 9-inch square pan that has been sprayed with cooking oil spray. Set aside. Toss 2 cups blueberries with 1 tablespoon lemon juice. Place blueberries evenly over batter in baking pan. In a small bowl, place 1/3 cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ cup sugar, and ¼ cup butter, chilled and cut in cubes. Use a pastry blender to cut mixture into crumbs. Sprinkle crumbs evenly over top of blueberries in baking pan. Bake at 375 degrees (F) for about 20 to 25 minutes, or until toothpick comes out almost clean. Cool for 15 minutes in pan on cooling rack. Cut into squares. Serve warm or at room temperature. To store, cover with plastic wrap and refrigerate for up to 3 days. This dessert is terrific served with vanilla ice cream. I hope you love it! --Betty :)
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