Channeling Lessons in Chemistry and The Bear in my quest for yummy treats that aren’t processed. Did you know it’s called a Buckle because the fruit and streusel makes the confection too heavy, so it buckles when it’s cooking?
3/4 cup white sugar
1/4 cup butter or shortening
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk or
1/2 cup dry milk + 1/2 cup water
2 cups fresh blueberries
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
Directions
Preheat the oven to 375 degrees F. Grease an 8×8-inch pan.
Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy. Stir flour, baking powder, and salt together in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.
To make the topping: Combine sugar, flour, and butter in a glass measuring cup; mix with a spoon. Sprinkle over cake batter and smoosh in; smooth.
Bake in the 375º preheated oven until a toothpick inserted into the center comes out clean, or until it starts to buckle, 30 to 40 minutes.
