Blueberry Buckle

I was having a pretty rough day Friday, so I called my friend James and he suggested I make this! Some of the wording in this recipe were his and I kept them because I loved the way he shared recipe with me! I've changed the recipe a bit from what he originally said, so this recipe is what I did to make MY blueberry buckle. I don't have the original because it was shared with me over the phone.

Ingredients

For the batter:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 3/4 cups of sugar
• 10 tablespoons of butter (unsalted and softened)
• 2 eggs
• 1/4 cup of milk (I used vanilla rice and soy milk – I wanted to finish my rice milk, but it wasn’t enough, so I added soy milk)
• 3 teaspoon of vanilla
• 3 cups of blueberries

For the crumble topping:

• 2/3 cup of brown sugar and 1/8 cup of white sugar
• 1/2 cup of flour
• 1 teaspoon of cinnamon
• Dash of nutmeg
• 1/2 teaspoon of freshly grated ginger
• 6 tablespoons of butter (unsalted)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix the flour, baking powder, salt and sugar (all the dry ingredients) together.
3. Mix the butter into the mixture. It might make it easier to cut the butter up into pieces. You could probably also use a mixer for this step, but I used my hands. The butter should be mixed in very well and the mixture should be moist and crumbly.
4. In a separate bowl, combine the eggs, milk and vanilla. Beat them all together.
5. Slowly and in parts (meaning a little bit at a time while mixing), pour the liquid into your crumbly mixture, while mixing and working it into a batter until everything is incorporated together. Your mixture should not be crumbly anymore and should resemble a thick and goopy paste.
6. Fold in the blueberries (DO NOT MIX), into the batter and put into a pan. Or, instead of folding to avoid breaking apart the blueberries, you can do what I did: I layered the batter with the blueberries. I first placed a very thin, evenly spread layer of batter with some blueberries on top and then another layer of batter and blueberries until there was nothing left and the final layer was batter. Set this aside.
7. In a medium sized bowl, mix the sugar, flour, cinnamon, nutmeg and ginger. Then add the butter and work it into a crumble like mixture.  Sprinkle the sugar crumble onto the top of the batter.
8. For a pan that’s 9x13, bake in the oven for about 35-45 minutes. Enjoy!