Blueberry Buckle

Cake Ingredients:

• ¾ C. White Sugar
• ¼ C. Butter
• 1 Egg
• ½ C. Milk
• 2 C. All-Purpose Flour
• 2 t. Baking Powder
• ½ t. Salt
• 2 C. Fresh Blueberries

Topping Ingredients:

• ½ C. White Sugar
• 1/3 C. All-Purpose Flour
• ½ t. Ground Cinnamon
• ¼ C. Butter, softened

Instructions

• Preheat oven to 375 degrees.
• Cream together ¾ C. sugar, ¼ C. butter, and one egg.
• In a separate bowl, mix together 2 C. flour, 2 t. baking powder, and ½ t. salt.  
• Stir the dry ingredients into the creamed sugar mixture, alternating with the half cup of milk.
• Stir in the 2 C. of blueberries.
• Spray an 8 x 8 pan with Pam.
• Pour the cake mixture into the prepared pan.
• To make the topping:  Combine ½ c. sugar, 1/3 c. flour, ½ t. cinnamon, and ¼ c. softened butter.
• Sprinkle the topping over the cake batter.
• Bake at 375 degrees for 20-25 minutes.
• Serve warm with ice cream or as a breakfast coffee cake.