Blueberry buckle recipe

Ingredients

• ¼ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• 1⅓ cups unbleached all-purpose flour
• 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes

• 1¼ cups unbleached all-purpose flour
• 1 teaspoon baking powder, preferably aluminum-free
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cardamom
• 6 tablespoons unsalted butter, at room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon grated lemon zest
• ⅔ cup sour cream
• 2 cups fresh blueberries
• Confectioners’ sugar for dusting

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter the sides of a 9-inch round cake pan and line the bottom with parchment.
To make the Crumb Topping
2. Combine the sugars, cinnamon, nutmeg, and flour in a small bowl and mix until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Put the topping in a covered container and set in the freezer to chill while you mix the cake batter.
To make the Buckle
3. Sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing well after each one. Add the vanilla, lemon zest, and sour cream.
5. With the mixer on low speed, add the dry ingredients to the butter mixture, mixing until just incorporated. Gently fold in the blueberries.
6. Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the crumb topping over the top of the cake batter. Bake for 40 to 50 minutes, until the top is golden brown and firm to the touch.
7. Sprinkle the top of the buckle lightly with confectioners’ sugar. Serve warm or at room temperature, right out of the baking dish. Wrapped in plastic wrap, the buckle will keep at room temperature for 2 to 3 days.