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Instructions
Blueberry Buckle
Preheat your oven to 375 degrees F (190 degrees C) and butter your 12 inch cast iron skillet.
In a large bowl, or the bowl of your stand mixer, cream the softened butter and light brown sugar together. Add the eggs, milk (and optional buttermilk), baking powder, and salt and combine thoroughly using a hand mixer or your stand mixer at medium speed. Add the flour and mix well, then gently fold in the blueberries trying not to break them. Transfer the batter into your cast iron skillet and set aside while you make the crumble topping.
Cinnamon Sugar Crumble Topping
In a medium bowl, combine the light brown sugar, all-purpose flour, ground cinnamon and ground nutmeg. Add the cold, cubed butter and cut it into the flour mixture with a pastry cutter until the butter pieces are pea-sized. Pour the crumble topping out onto the batter in the cast iron skillet, spreading it evenly over the batter.
Bake the blueberry buckle at 375 degrees F (190 degrees C) for 55 minutes, or until the crumble topping is nicely golden and an inserted knife comes out clean. Remove from the oven and allow to cool completely.
Vanilla Drizzle
In a small bowl, combine the confectioners sugar, heavy cream, and vanilla bean paste. Mix until smooth. If needed: and add more confectioners sugar to thicken, 1 tablespoon at a time, or more heavy cream to thin, also 1 teaspoon at a time. Add the vanilla drizzle to the top of the buckle by drizzling from a fork once cooled.