Shelly's Recipe

BLUEBERRY BUCKLE

Category: Cobblers/Crumbles and Crisps

Cake
2 cups and 1-2 tbsp sifted flour separated
2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 tsp cinnamon

Preheat the oven to 375. Grease an 8 inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tbsp of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. Bake for 1 hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.