Blueberry Buckle


2 C plus 2 Tbsp. all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp. unsalted butter, softened
3/4 C sugar
1 large egg
1/2 C milk
1 pint Blueberries

4 Tbsp. unsalted butter
1/2 C sugar
1 large egg
1/2 tsp cinnamon

1. Preheat oven to 375 degrees. Grease an 8″ springform pan.
2. Combine flour, baking powder and salt. Set aside.
3. Cream the butter and sugar until light and fluffy. Beat in egg. Add flour mixture, 1 cup at a time, alternating with milk. Saving the 2 Tbsp of flour.
4. Toss the 2 Tbsp of flour with the berries. Fold the berries gently into the cake batter. Our the batter into prepared pan and set aside.

1. Combine the topping ingredients with a fork until crumbly. Sprinkle this evenly over cake batter.

2. Bake for 1 hour or until a tester in the center of the cake comes out clean.
3. Allow to cool, then run knife around edge before releasing springform and removing outer ring.

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