This coffee cake–style dessert has a streusel topping that sinks as it bakes, giving the dessert its “buckle.” Though it's usually served from the pan, you can line the pan with parchment paper if you wish to remove the cake and cut into squares.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2010
MethodTopping: In bowl, stir together flour, sugar, cinnamon and salt. Using fingers, rub in butter, squeezing to form clumps. Set aside.
Remove 2 tsp (10 mL) of the granulated sugar; set aside.
In large bowl, beat butter with remaining sugar; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking powder, nutmeg (if using) and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Fold in half of the blueberries. Spread in 9-inch (2.5 L) square metal cake pan.
Toss remaining blueberries with reserved sugar; spread over top. Sprinkle with topping.
Bake in 375°F (190°C) oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 101 mg
- Protein 4 g
- Calories 268.0
- Total fat 13 g
- Potassium 75 mg
- Cholesterol 62 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
- Iron 8.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 3.0