Carole Walter's Blueberry Buckle (Adaptation)

Adapted from Carole Walter’s Great Coffeecakes…
The cake can be served warm but I served the cake at room temperature and it was delicious.

Ingredients

Streusel

6 T (3/4 stick) unsalted butter
¾ cup AP flour
1/3 cup sugar
1/8 t lemon oil (could also use ¾ t cinnamon, but I prefer the lemon)
1/8 t salt

Batter

1 ¾ cup sifted AP flour (sift first, then spoon in and level)
1 t baking powder
½ t salt
½ cup (1 stick) softened butter
Zest of 1 lemon
¾ cup sugar
2 large eggs
1 t vanilla
¼ milk (I used whole)
2 cups blueberries, washed and thoroughly dried

Preheat the oven to 350 F. Generously butter a 9 inch springform plan and then line the bottom with a parchment paper circle cut out to fit.

Set aside.

Prepare the streusel: Melt the butter in a medium saucepan over low heat. Remove and cool to tepid. Add the lemon oil to the butter.

In a small bowl, whisk together the flour, sugar and salt (and cinnamon if using). Add the butter and stir together with a fork or small whisk. Set aside.

Prepare the batter: In a large bowl, thoroughly whisk together the flour, salt and baking powder. Set aside.

Beat the butter and lemon zest in a large bowl until creamy, about 1-2 minutes. Add the sugar, in a slow drizzle, and beat on medium speed for 5-6 minutes until fluffy. Scrape down the sides of the bowl occasionally. Add the eggs, one at a time, beating for 1 minute after each. Scrape the bowl. Blend in the vanilla.

With the mixer on low speed, add the flour and milk alternately, in 2 additions for the milk and 3 for the flour. Blend until just combined. Remove the bowl from the mixer (if using) and remove the paddle and, using a spatula, finish mixing the batter by hand, being careful to not overwork. When the batter is totally combined, fold in the blueberries very gently. I like to withhold some of the blueberries and sprinkle them over the surface of the batter, being careful to gently press them into the batter.

Scrape the prepared batter into the prepared pan. Sprinkle in the remaining blueberries if you have withheld any, pressing them gently into the batter. Pick up the streusel by the handful, squeezing gently and then crumbling into large pieces over the batter. Use all of the streusel to cover the entire top of the cake evenly.

Bake the cake for 50-55 minutes. The cake is done when a tester comes out clean and the sides pull away from the pan. Remove the cake and let it cool for 20 minutes on a cooling rack. Then remove the sides of the pan and let it cool another 30 minutes. Then use foil to cover the top and upper sides of the cake to hold the topping on. Place a cooling rack over the top and invert the cake. Quickly remove the bottom pan and invert the cake back onto the original cooling rack. Remove the foil.