Blueberry Buckle

Now that summer is finally here, fresh produce should be readily available at your favorite grocery stores and farmers’ markets. Blueberries make for a great early summer treat—especially at breakfast—so why not try this recipe for blueberry buckle, which pairs perfectly with a nice cup of wake-up coffee? As a bonus, blueberries have one of the highest antioxidant capacities among all fruits. Go, blueberries!

Blueberry Buckle

Ingredients for cake:

• 2 cups all-purpose unbleached flour, sifted
• 2 1/2 teaspoons baking powder
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg, well-beaten
• 1/2 cup milk
• 1 pint fresh blueberries

Ingredients for topping:

• 4 tablespoons sugar
• 4 tablespoons light brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1/3 teaspoon nutmeg
• 4 tablespoons butter

Preheat oven to 350° F. Sift together flour and baking powder in small bowl, then set aside. Beat butter and sugar together until light and fluffy. Mix in well-beaten egg. Add flour mixture alternately with milk. (Note: The resulting dough will be thick, not runny like cake batter.) Place in greased 8×8-inch baking dish and cover with blueberries.

Put all topping ingredients in bowl and mix together with fingertips until crumbly. Sprinkle over top. Bake 1 hour and serve warm.