Blueberry Buckle

Ingredients:

Pie

• 270 gr. cake flour (low gluten flour)
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 0.5 tsp ground ginger
• 60 g butter, room temperature
• 150 g of sugar
• 1 large egg
• 0.5 cups whole milk
• 450 g fresh blueberries

Topping

• 100 g of sugar
• 45 g cake flour
• 0.5 tsp ground nutmeg
• 60 g butter, chilled and cut into cubes

Preparation:

1. Pie: Preheat oven to 190°C.
2. Spray a 9x9-inch glass pie dish with cooking spray.
3. In a medium bowl, whisk together flour, baking powder, salt and ginger.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute. Add the egg and continue beating for 30 seconds. Add 1/3 of the flour mixture, mix on low speed, and then add 1/3 of the milk. Mix and repeat alternating flour and milk until combined. Gently fold in the blueberries and pour the batter into the prepared pie pan.
5. Topping: In a small bowl, combine the sugar, flour, and nutmeg. Add the butter and mix with a fork. Continue mixing until the mixture forms wet crumbs. Sprinkle the topping over the dough and bake the pie on the middle rack of the oven for 35 minutes, until golden brown. Cool for 10 minutes and serve.