Blueberry Buckle

Cake Batter Ingredients:

• 425 g AP Flour
• 10 g Baking powder
• 410 g Butter, Room temperature
• 400 g Sugar
• 8 g salt
• 6 eggs each
• 500 grams of blueberries or add up to 850 grams if you prefer
• 2 each lemon zest

Buckle Crumb Ingredients:

• 400 g AP Flour
• 450 g Dark Brown Sugar
• 450 g sugar
• 1 TBsp cinnamon
• 2 TBsp salt
• 1⁄4 TBsp Nutmeg
• 1⁄4 Tbsp ginger powder
• 1 lbs Butter

Instructions:

1. Preheat the oven at 325 F and line a baking pan with parchment paper and spray with oil heavily.
2. Whisk Flour + baking powder
3. Cream 410 g of butter, 400 g sugar, salt and lemon zest
4. Add eggs one at a time
5. Add Flour and baking powder mix in parts
6. One the batter is mixed, pour it onto the baking pan.
7. To make crumbs mix 450g of dark brown sugar and granulated sugar with 400 g of flour
8. Mix on low speed with butter and all the spices/ salt
9. Top the cake with the crumbs evenly
10. Bake it for 1 hour and rotate the pan after 30 minutes to cook it evenly
11. Internal temperature should reach 200 F
12. Let it cool down to room temperature
13. Portion in toe squares and serve with vanilla ice if desired.