Farmer'S Almanac Blueberry Buckle

• 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

1. Preheat oven to 375 degrees F. Grease an 8-inch spring form pan.
2. Sift together 2 cups flour, baking powder and salt. Set aside.
3. Cream butter and sugar until fluffy, about 3 minutes. Beat in egg.
4. Add flour mixture to wet mixture in 3 parts, alternating with additions of milk.
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. Combine topping ingredients with fork; sprinkle over batter.
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. Remove from oven and cool completely. Serve with whipped cream when cool.

cake, flour, allpurpose flour, baking powder, salt, unsalted butter, sugar, egg, milk, blueberries, topping, unsalted butter, sugar, flour, cinnamon

Taken from www.food.com/recipe/farmers-almanac-blueberry-buckle-397314 (may not work)