Chocolate Blueberry Buckle Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pint about 2 cups fresh blueberries
• 1/2 cup butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 extra-large egg
• 1 cup sour cream
• 1/2 cup chocolate chips
• 1/3 cup flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• ice-cold butter, cut into small dice

Recipe

• 1 preheat oven to 375 degrees f. line a 9 x 13-inch baking pan with non-stick foil.
• 2 for the cake:.
• 3 in a medium bowl, whisk together flour, baking powder, baking soda, and salt. toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (the flour will help keep the blueberries from sinking and turning the batter gray.) set both aside.
• 4 in a large bowl, cream butter, sugar, and brown sugar together until fluffy. add vanilla, egg, and sour cream, beating until smooth.
• 5 add flour mixture to wet ingredients, half at a time, beating until smooth.
• 6 fold in reserved floured blueberries and chocolate chips. pour into prepared pan and smooth evenly. (batter will be stiff.)
• 7 for the topping:.
• 8 whisk together flour, sugar, brown sugar, and cinnamon until combined. add cold butter and use a pastry blender to mix until coarse crumbs are formed. (alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) sprinkle over batter.
• 9 bake 35 to 40 minutes until toothpick inserted in the center comes out clean. let cake cool to room temperature before cutting to serve.