I couldn't get a really good picture of dessert last night. I saw this recipe on Food Network over the weekend and as soon as I saw it I knew I had to make it. I wasn't disappointed-this cake was super good! A great treat to end the summer.
Blueberry Buckle Cake
1/4 cup flour
1/4 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
4 tbsp unsalted butter, cut into small cubes
1/2 cup chopped pecans
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
3/4 cup buttermilk
1 1/2 tsp vanilla
2 cups blueberries, thawed if frozen
Heat oven to 350*. Coat an 8x8 inch baking pan with cooking spray.
Topping: Mix the flour, brown sugar, cinnamon, allspice and salt together in a small bowl. Blend in the butter with a pastry cutter or 2 knives until mixture forms pea size lumps. Stir in the pecans.
Cake: In a medium bowl, whisk together flour, baking powder and salt. In another bowl, add the butter and sugar and beat with mixer until light and fluffy. Add the eggs, 1 at a time. Stir in the buttermilk and vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake 45-50 minutes. Remove from the oven and let cool before serving. Serve with whipped topping