blueberry buckle

cake

1. preheat oven to 375°


2. grease an 8-inch springform pan


3. mix, set aside
   
   
   
   • 2 c. flour
   
   
   • 2 t. baking powder
   
   
   • 1/2 t. salt
   
   
   
   


4. cream until fluffy
   
   
   
   • 1/4 c. butter
   
   
   • 3/4 c. sugar
   
   
   
   


5. beat in
   
   
   
   • 1 egg
   
   
   
   


6. alterate adding flour mixture and
   
   
   
   • 1/2 c. milk
   
   
   
   


7. fold in
   
   
   
   • 1 pint blueberries
   
   
   • 1-2 T. flour
   
   
   
   


8. pour batter into pan

topping

1. combine
   
   
   
   • 1/4 c. cold butter
   
   
   • 1/2 c. sugar
   
   
   • 1/3 c. flour
   
   
   • 1/2 t. cinnamon
   
   
   
   

assembly

1. sprinkle topping over cake


2. bake 1 hour