Blueberry Buckle / fluffy cake with blueberries
By: gabrielacuisine
Published: Tuesday, July 9, 2013 - 1:47am

Ingredients




Cake
½ cup unsalted butter, at room temperature
½ cup sugar
1 egg
1 teaspoon vanilla
2 cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups blueberries
Streusel Topping
⅓ cup sugar
⅓ cup flour
½ teaspoon cinnamon
3 tablespoons unsalted butter

Preparation

1 Cake 2 Preheat oven to 350 º F. 3 Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat on. 4 Sift together flour, baking powder and salt. Add Alternately with milk until incorporated. Scrape batter into cake pan and spread evenly. Sprinkle blueberries on top of batter. 5 Topping 6 In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible. Sprinkle on top of berries. 7 Bake for 45-50 minutes. Allow to cool Before serving.

About

This cake I made a while ago in my desire to do something good and I found the foodnetwork, on Anna Olson.
By mistake, I put blueberries in dough, as they were in the original recipe above and in addition, I added cream to the batter seemed a little vigorous ... but eventually came a fluffy loaf with a texture that melts in your mouth! Can be made with other fruits, blackberries, cranberries, apricots( cut in smaller pieces).