Blueberry Buckle

Crumb Topping

¼ cup butter at room temperature, cut into small pieces

1/3 cup flour

½ teaspoon cinnamon

½ cup sugar

 

Cake

¼ cup butter at room temperature

¾ cup sugar

1 egg

½ cup milk (regular or buttermilk)

2 cups flour

½ teaspoon baking powder

½ teaspoon salt

2 cups fresh blueberries, rinsed and drained

Preheat oven to 375 degrees and butter a 9x9 inch baking pan (8x8 would also work).

Mix the ingredients for the crumb topping together in a small bowl with either a pastry blender or fork until butter is incorporated.  Set aside.

In a small bowl, mix together the flour, baking powder, and salt.  In a larger bowl (or the bowl of a stand mixer) cream the butter and sugar until well blended.  Beat in egg.  Add milk, and then stir in flour mixture.  Fold in the drained blueberries.  Spread batter in pan and sprinkle with the crumb topping.  Bake 40 minutes or until toothpick comes out clean.