Similar in texture to a classic coffee cake, this blueberry-studded, streusel-topped cake is delicious for breakfast or dessert.
Makes 1 (10-inch) cake
- ½ cup all-purpose flour
- ½ cup sliced almonds
- ¼ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 5 tablespoons salted butter, melted
- ¼ cup cold salted butter, cubed
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- ½ teaspoon kosher salt
- ¾ cup whole milk
- 2 cups fresh blueberries, divided
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
- For topping: In a medium bowl, stir together flour, almonds, sugars, zest, and salt until well combined. Add melted butter, stirring until well combined. Refrigerate until ready to use.
- For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until sandy in texture. Add egg; beat until well combined. Beat in extracts.
- In a medium bowl, whisk together flour, baking powder, zest, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in 1 cup blueberries. Spoon batter into prepared skillet. Arrange remaining 1 cup blueberries over top of batter. Sprinkle topping onto blueberries.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Run a knife around edges of skillet to loosen cake. Let cool in pan on a wire rack for 45 minutes before serving.
KITCHEN TIP: It may seem odd, but beating together cold butter and sugar just until a sandy—not creamy-consistency is reached is key to achieving the right texture for this crumbly buckle.