Wild Blueberry Buckle
Preheat oven to 375 degrees F. Coat an 8-inch nonreactive baking pan (see Tip) with cooking spray.Advertisement
Whisk 1 3/4 cups flour, granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined.
Scatter blueberries in the prepared pan. Spread the batter evenly over the blueberries. Mix the remaining 1/4 cup flour, brown sugar, butter, cinnamon and pinch of salt in a small bowl. Sprinkle over the batter.
Bake until the fruit is bubbling and the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.
Make Ahead Tip: Store at room temperature for up to 1 day.
Be sure to use nonreactive bowls, pans or baking dishes--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
1 starch, 1 other carbohydrate, 2 fat