Knee-bucklin’ good summer dessert

Farmgirl’s Blueberry Buckle

In large bowl, combine:
3/4 cup sugar
1 large egg
1 tsp. pure vanilla extract
1 stick unsalted butter, room temperature

In separate bowl, combine:
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Streusel topping:
1 cup all-purpose flour
1/4 cup packed, light brown sugar
1 tsp. ground nutmeg or cinnamon
1/4 tsp. salt
6 tbsps. unsalted butter, room temperature

Slowly mix dry ingredients into butter and sugar mixture, alternating with a 1/2 cup milk. Gently fold in blueberries. Butter and flour a 9-inch Springform pan. Gently scrape blueberry mixture into pan, smoothing until even. Top with streusel topping. Bake 60-70 minutes in a 350-degree oven. Allow to cool for 10-15 minutes, then remove sides of pan.

Note: Only a scoop of homemade vanilla ice cream could make this any tastier!

Step 1: Gather your ingredients.
For maximum flavor in all of your recipes, be sure to use real vanilla extract, not imitation vanilla.

Step 2: Combine sugar, egg, butter and vanilla in a bowl.

Mix it up reeeeaaal good. Red is such an energizing color. I love it.

Step 3: Combine flour, salt and baking powder in a separate bowl, then add to butter mixture. Alternate adding the dry ingredients with a 1/2 cup of milk.

Step 4: Gently fold in the blueberries. Mmm.

Step 5: Gentle scrape buckle batter into a buttered and floured 9-inch springform pan. Then smooth it out, nice and even.

Step 6: Time to make the streusel topping. Who doesn’t love streusel topping? *crickets*
Combine flour, butter, nutmeg or cinnamon or both!, brown sugar and salt.

The streusel should look crumbly, like this.

Step 7: Sprinkle streusel topping all over the top of the buckle batter.

Step 8: Put your buckle in a 350-degree oven for 60 to 70 minutes. Allow it to cool before unbuckling the pan.

Step 9: Serve. It’s deliciously divine. Try is with vanilla ice cream.

(Thanks for the recipe, sis!)