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.
