Dutton Farmhouse Blueberry Buckle

This recipe was submitted by  Heather Dutton, Dutton Family Homestead.

Crumble Topping

• 1 cup brown sugar 

• ⅔ cup flour

• ½ teaspoon cinnamon

• ½ cup unsalted butter, cold and cut into cubes

Cake

• ½ cup unsalted butter

• 1 cup sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 2 cups flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ¾ cup whole goat milk (or cow milk)

• 2 cups blueberries

• 1 tablespoon cornstarch

Instructions

Preheat oven to 350 degrees and coat 8x8 pan so it won’t stick. 

Make the streusel topping with the brown sugar, flour and cinnamon.

Cut in the butter until it looks like crumbles then refrigerate while you make the batter.

With your mixer add the butter and sugar until light and fluffy then add in the egg and vanilla.

Sift dry ingredients into a bowl.

Add in dry ingredients and milk in batches, alternating them until just combined.

Add the half the batter to the the pan.

Coat your blueberries in 1 tablespoon cornstarch.

Add half the blueberries to the batter, sprinkling them over the batter.

Add the rest of the batter then top with the rest of the blueberries.

Add the brown sugar crumble and bake for 45-50 minutes.