Browned Butter Blueberry Buckle

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Serves 8-10

Streusel

• 1/4 cup (56.7 g) unsalted butter, cut into small cubes

• pinch of salt

• heavy pinch or two of cinnamon

• 1/3 cup (75 g) sugar

• 1/4 cup (31.25 g) cake flour

• 1/8 cup (11.25 g) rolled oats

Buckle

• Butter for greasing the pan

• 1/3 cup (85 g) butter

• 2/3 cup (475 mL) plain full fat yogurt

• 1 egg

• 2/3 cup (150 g) sugar

• 2 cups (250 g) cake flour

• 1 teaspoon (5 mL) baking powder

• 1/4 teaspoon (1.25 mL) baking soda

• 1/2 teaspoon (2.5 mL) kosher salt

• 1 teaspoon (5 mL) cinnamon

• zest of 1 lemon

• 1 pint fresh blueberries, rinsed and dried

For the Streusel

Whisk together everything but the butter. With the tips of your fingers, work the butter into the flour/sugar mixture until there is not too much loose, sandy stuff in the bottom of your bowl. Set aside.

For the Buckle

Preheat the oven to 375 F. Butter your pan. Set aside.

Brown the butter in a small saucepan and set aside to cool a bit. Stir the warm butter, yogurt and egg together. Set aside.

Whisk together the sugar, flour, baking powder, baking soda, salt, cinnamon and lemon zest together. Pour the yogurt mixture over the dry ingredients. Add the berries. Fold everything together as well as you can. This makes a fairly stiff dough - just make sure that the berries are as evenly distributed as possible.

Scrape the batter into the prepared pan. Sprinkle all the streusel evenly over the batter. Bake for 30 minutes. Rotate the pan and turn the oven down to 350F. Continue baking until the streusel is a deep golden-brown, the berries are bubbling, and a cake tester cake comes out clean, about 30 minutes more.

Let cool, when removing from the pan invert out onto a plate and then re-invert to right side up. Serve with cinnamon whip cream or vanilla ice-cream. Enjoy!