Farmer's Almanac Blueberry Buckle

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour, sifted, plus
• 1/2 tablespoon all-purpose flour (for coating blueberries)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint fresh blueberries

FOR THE TOPPING

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all-purpose flour
• 1/2 teaspoon cinnamon

Directions

1. 1

   Preheat oven to 375 degrees F. Grease an 8-inch spring form pan.

2. 2

   Sift together 2 cups flour, baking powder and salt. Set aside.

3. 3

   Cream butter and sugar until fluffy, about 3 minutes. Beat in egg.

4. 4

   Add flour mixture to wet mixture in 3 parts, alternating with additions of milk.

5. 5

   Toss blueberries with the remaining 1/2 T of flour for even scattering. Fold in blueberries gently. Pour batter into prepared pan. Set aside.

6. 6

   Combine topping ingredients with fork; sprinkle over batter.

7. 7

   Bake for 1 hour. Test for doneness by inserting toothpick in center. If it does not come out clean, bake for an additional 5 to 10 minutes.

8. 8

   Remove from oven and cool completely. Serve with whipped cream when cool.