Berry Berry Blueberry

Blueberry Buckle **(See topping at the end of this recipe)**

Ingredients
1 ten-inch round cake or 2 six-inch round cakes
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Directions
Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving
Topping
Ingredients
Makes enough for 1 ten-inch cake or 2 six-inch cakes
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
Directions
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.


Blueberry Pudding **(Sauce at the end of recipe)**
1 pint of dry blueberries
4T butter
1 egg
3/4 c milk
1 1/2 c flour
1 c sugar
1 t. cream of tartar
(I use a 2 coffee cans for the mold)
4-quart pot
Wash and drain toe blueberries. Generously grease the inside of the cans and plastic lids with butter. I a small bowl beat the eggs; stir in the milk and baking soda. In a larger bowl mix flour, sugar, and cream of tartar; work in the butter with your fingers or two forks, until the mixture is coarse. Stir the wet liquid into the flour mixture until it is all moist. Stir in the blueberries; take care not to crush them. Pour blueberry batter into the molds (cans) and cover with lids. Set the containers in the pot and fill 2/3 full with boiling water. Cover the pot with a lid and simmer for 1 1/2 hours or longer. As long as there is water in your pot the pudding will not over cook.
Sauce for Blueberry Pudding
1 c sugar
3 T butter
Pinch of salt
ground nutmeg 1/2 pinch
2 T Rose water or Lemon extract
2 C water
Direction
Simmer the sugar in water until it begins to thicken into syrup, about 10 minutes. Remove from hear and stir in remaining ingredients. Slice pudding and drizzle warm sauce over the slice.