Blueberry Buckle

You are relaxing and the phone rings….unexpected company coming in an hour. What to do? Try this, it is fast and delicious.

Makes 10 inch round cake

• 1/2 cup butter
• 2 cups flour
• 1 1/2 tsp baking powder
• Pinch of salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp almond extract (or lemon)
• 1/2 cup milk
• 5 cups fresh berries or frozen, if you picked fresh in the summer

(Just don’t use wild frozen berries, too small)

Spray cake pan and set aside. Preheat oven to 350 degrees.  In a medium bowl mix the flour, baking powder and salt well together. In another bowl cream, butter and sugar until light and fluffy (four-five minutes). Reduce speed and add the egg and flavouring.

 Alternate by adding the milk and flour mixture, finishing with the flour. Remove from the mixer and gently add the blueberries.

Add the Streusel topping (below) and bake from sixty-seventy minutes until tests done. Leave in the pan to cool. Serve this at room temperature with sweetened whipped cream flavoured with either almond or lemon extract.

Streusel topping

• 1 tsp cinnamon
• Pinch salt
• 1/4 cup pack brown sugar
• 1 cup rolled oats
• 6-7 tbsp. room temperature butter

 Mix together and then with your hands mix the butter in until fine crumbs form.  Sprinkle over the top of the cake before putting into the oven.