a favorite from childhood:

My Blueberry Buckle

For the cake:

· 2 cups cake flour

· 1 teaspoon baking powder

· 1/2 teaspoon kosher salt

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon Rosemary, finely minced

· 4 ounces butter, room temperature

· 3/4 cup raw sugar

· 2 large eggs

· 1 teaspoon lemon juice

· 1/2 cup whole milk

· 16 ounces fresh whole blueberries

For the topping:

§ 1/2 cup sugar (white works best)

§ 2/3 cup flour

§ 1/2 teaspoon freshly ground cinnamon

§ 2 ounces butter, chilled and cubed

§ 2 ounces butter room temperature

For the cake:

Preheat the oven to 375 degrees F.

butter the sides of Spray a 9 by 9-inch glass baking dish, set aside.

whisk together flour, baking powder, salt and ground ginger. Set aside.

Whisk the butter and sugar until light and fluffy, about 1 minute.

Whisk in eggs and lemon juice

Mix flour then milk in 1/3 increments until everything has combined.

Stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour, thyme and nutmeg.

Add the butter and Mix into the dry ingredients until the mixture has a crumb-like texture.

Sprinkle the mixture on top of the cake.

Bake for 35 minutes or until golden in color.

Cool for at least 10 minutes before serving.

Cooking with Joey K