Blueberry Buckle

Topping:
1/3 cup, plus 1 tbsp flour
1/2 cup sugar
1 tsp ground cinnamon
1/4 cup butter,melted
Cake:
1 egg
1/2 cup sugar
3/4 cup milk
1 tsp vanilla extract
1/2 cup butter,melted
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries (1 pint)

Preheat the oven to 350 degrees F. Coat a 9 inch square or 9 inch round spring form pan with non-stick cooking spray. To make the topping, whisk the flour, sugar and cinnamon in a bowl. Add the melted butter and stir until well combined and crumbly. Set aside.
In a large mixing bowl, whisk the egg. Add the sugar, milk, vanilla and milted butter and whish again until smooth. Add 1 cup of flour, the baking powder and salt and gently whisk until the batter is smooth. Add the remaining flour and blueberries and gently fold until the flour just disappears. (the batter will be lumpy).
Pour the batter into the pan and sprinkle with the topping. Bake for 35-40 minutes or until the edges are golden brown and a toothpick comes out with dry cake crumbs when inserted into the center. Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user RNNURSE90.