Blueberry Buckle

Charlie ordered pizza and I made dessert''' Blueberry Buckle

Blueberry Buckle  Alton Brown cook shop 

FOR THE TOPPING

1/2 C. Sugar

1/3 C. cake flour

1/2 tsp.fresh grated nutmeg

4 T. unsalted butter, cubed & chilled

FOR THE CAKE 

2 C. cake flour

1 tsp baking powder

1/2 tsp.kosher salt

1/2 tsp. ground ginger

4 T. unsalted butter, room temp.

3/4 C. sugar

1 lar. egg

1/2 C. whole milk 

3 C. fresh blueberries 

Procedure

• Combine the sugar, flour, and nutmeg in a small bowl then work in the butter, using a fork or pastry cutter to combine. Work until the mixture has a crumb-like texture. Set aside.
  
• Heat the oven to 375ºF. Spray a 9-inch square glass baking dish with nonstick cooking spray and set aside.
  
• Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  
• In a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
  
• Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  
• Bake on the middle rack of the oven until golden, about 45 minutes. Cool for 30 minutes before serving.