Bake Along #48 Blueberries & Cranberries Buckle

This cake is really similar to Cranberries Cashew Orange Coffee Cake I baked not long ago, minus the nuts

I read somewhere that fruit buckle originally uses blueberries. But of course you can get creative in the matter of what fruits you like to use :)
This time I used blueberries and cranberries, simply because those fruits I could find in my fridge LOL

Recipe is from Brown Eyed Baker

For the topping:
½ cup all-purpose flour

½ cup light brown sugar

2 tablespoons granulated sugar

¼ teaspoon ground cinnamon

Pinch of salt

¼ cup unsalted butter, softened, cut into 8 pieces

For the cake:
1½ cups all-purpose flour

1½ teaspoons baking powder

10 tablespoons unsalted butter, softened

⅔ cup granulated sugar

½ teaspoon salt

½ teaspoon grated lemon zest

1½ teaspoons vanilla extract

2 eggs, at room temperature

4 cups fresh blueberries

Method:

1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside
2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 180 degrees C. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan
3. In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar, salt and lemon zest at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries into the batter until evenly distributed
4. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel
5.  Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools)
6. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days

Note:

* If you see my streusel topping is not 'crumbly'. Instead it's flattened. My mistake. I made half recipe for the cake and also the topping, but I used pie pan with the same diameter suggested, 9 inches. I ended up with not much topping to sprinkle :( Nevertheless, it's still crunchy and delicious :)

* The cake itself is more to the sweet side to my liking. But I didn't do any adjustment to the amount sugar used since the cranberries I used were really sour, while the blueberries were quite sweet

 

I'm submitting this post to Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post.

 

This post is also for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids