Blueberry Buckle

Buckles are a little like a cobbler only more bready and not quite as moist as a kuchen.

Blueberry Buckle

12 tablespoons unsalted butter, softened and divided
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 ¾ cup flour, divided
1 ½ teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
½ cup milk
2 cup blueberries, washed & patted dry

325°. Butter a 9” square pan and set aside. In a medium bowl combine 6 T butter, light brown sugar and cinnamon together with an electric beater for 1 minute. Add ¾ C flour slowly until it forms a crumbly mixture. Set aside

Sift together remaining flour, baking powder and salt. Set aside. Beat butter and sugar together on medium speed until creamed. Add eggs, vanilla, and almond extract and beat for 2 minutes on medium speed. Switch to low speed and beat in half of the flour mixture. Add milk just until blended. Then add the rest of the flour mixture and blend until smooth. Fold in the blueberries and spread into the pan evenly. Top with the crumble mix. Bake 50 minutes or until a toothpick comes out clean. Cool cake thoroughly on a wire rack.