Blueberry Buckle

This was one of the "hot" dessert we made in this course and it was really good.

Blueberry Buckle

Ingredients

For the cake:                   

• 9 ounces cake flour,
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 2 ounces unsalted butter, room temperature
• 5 1/4 ounces sugar,
• 1 large egg
• 1/2 cup whole milk
• 15 ounces fresh whole blueberries, approximately 3 cups (other fruit can be used

For the topping: -YOU CAN SUBSTITUTE YOUR STRUSSEL

• 3 1/2 ounces sugar, approximately 1/2 cup
• 1 1/2 ounces cake flour, approximately 1/3 cup
• 1/2 teaspoon freshly ground nutmeg
• 2 ounces unsalted butter, chilled and cubed

Directions

For the cake:

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of mixer, with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the egg and mix. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared cake pan

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.