BLUEBERRY BUCKLE

Let the cake cool for at least 30 minutes before slicing.
Notes
Fresh blueberries work best as they don’t bleed like frozen. Gently fold them in to keep them from breaking.
If using frozen berries do not thaw. Work with them frozen as it will help keep them from bleeding into the batter.
Don’t overmix the streusel topping. Mix just until combined so you have some crumbs for the cake.
It is best to refrigerate the crumb topping for 15 minutes so the mixture forms into crumbs more easily and spreads over the top with little effort.
You can bake this cake in a 9×9 inch baking pan as well but the baking time will decrease by a few minutes.
For best results let the cake cool for 30 minutes before slicing. This will make for nice clean slices and less seeping of blueberry juice from cut berries.
Wrap well or place in an airtight container at room temperature for up to 3 days. If you live in a hot or humid climate cover and store in the refrigerator.
For an over the top treat warm slices of buckle in the microwave for 15-30 seconds.
Freeze double wrapped for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave for about 30 seconds.
Nutrition
Calories: 414kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 236mg | Potassium: 117mg | Fiber: 2g | Sugar: 37g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg