Ingredients: |
Ingredients: Topping
1/2 Cup flour
1/2 Cup sliced almonds
1/4 Cup granulated sugar
1/4 Cup firmly packed light brown sugar
1 teaspoon lemon zest
1/4 teaspoon salt
5 Tablespoons salted butter, melted
Cake:
1/4 Cup cold salted butter, cubed
1 Cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 3/4 Cups all purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
1/2 teaspoon salt
3/4 Cup milk
2 Cups fresh blueberries, divided
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Directions: |
Directions:Preheat oven to 350. Spray a 10 inch round cake pan with cooking spray.
For topping: In a medium bowl, stir together flour, almonds, sugar, lemon zest, and salt until well combined; stir in melted butter until well combined.
Refrigerate until ready to use.
For cake: In a large bowl, beat cold butter and sugar with a mixer at medium speed just until sandy in texture. Add egg: beat until well combined. Beat in extracts.
In another medium bowl, whisk together flour, baking powder, lemon zest, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in 1 Cup blueberries.
Spread batter into prepared pan. Sprinkle remaining 1Cup blueberries onto batter. Sprinkle refrigerated topping onto blueberries in large clumps.
Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Run a knife around sides of pan to loosen cake. Let cool in pan on a wire rack for 30 to 45 minutes; serve warm or cold. |
This recipe for Blueberry Buckle is from