Blueberry Buckle

A wonderful dessert any time of year. Use fresh blueberries in the summer months or use frozen at other times of the year. I like the smaller wild blueberries for this recipe.

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Serve warm with vanilla whipped cream for a heart-warming dessert, or chill in pre-cut squares for afternoon tea.

Pre-heat oven to 350 F

Grease and line a 9 x 12 cake tin with parchment paper

Ingredients:

1/2 Cup sunflower oil

1 Cup sugar

2 large eggs, at room temperature

1 Teaspoon Vanilla

1 3/4 Cup unbleached flour

2 Teaspoons baking powder

Pinch of sea salt

1 Pint of Blueberries, you can use frozen but toss them in 1 Teaspoon of flour before you add them

Topping:

1/2 Cup brown sugar

1/4 Cup butter

1/2 Cup unbleached flour

1/2 Teaspoon cinnamon

Pinch of sea salt

Method:

Cake:

Mix the oil, sugar, eggs and vanilla until well blended

Sift the flour and baking powder and sea salt together.

Gently fold the flour mixture into the wet mixture, until just combined.

Add blueberries until just combined.

Add the mixture to the prepared cake tin

Next, Make the Topping:

With a fork or your hands, mix together the brown sugar, butter and flour.

With a spoon, add the cinnamon.

The mixture should be crumbly.

Spread this mixture on top of the cake, distributing evenly.

Bake in 350 F oven for about 25-30 minutes, depending upon your oven. Test with sharp knife so that it comes out clean.

I serve this with Vanilla Whipped Cream. A good quality vanilla ice cream will also do.

Why is is called a 'Buckle'?

When the cake batter rises, the berries and the buttery brown sugar topping weigh it down. The surface of the cake 'buckles' under the weight.