Blueberry Buckle

• 1/4 cups Cold, Unsalted Butter, Cut Into Bits
• 1/2 cups Granulated Sugar
• 1/3 cups All-Purpose Flour
• 1/2 teaspoons Cinnamon, Ground
• 1/2 teaspoons Freshly Grated Nutmeg
• 3/4 cups Unsalted Butter, Softened
• 3/4 cups Granulated Sugar
• 1 teaspoon Pure Vanilla Extract
• 1-1/3 cup All-Purpose Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Powder
• 3 whole Eggs
• 2 cups Blueberries, Rinsed

1. Preheat Oven to 350 degrees
2. Make the topping:
3. In a small bowl, blend together the 1/4 cup chilled butter, 1/2 cup sugar, 1/3 cup flour, cinnamon and nutmeg. Blend together with fork until mixture resembles coarse meal. Refrigerate while making batter.
4. Batter:
5. In bowl of electric mixer, cream together softened butter and sugar. Add vanilla. In a separate bowl, stir together the flour, baking powder, salt. To the creamed butter mixture, alternate add the flour and eggs, 1 at a time, beating well after each addition. Gently fold in the blueberries by hand.
6. Pour batter into a well greased 10x2 inch cake pan. Alternately, I use a 10 inch springform pan. Sprinkle the chilled topping evenly over the batter and bake 45-50 minutes or until a toothpick comes out clean and topping is crisp and golden.
7. Garnish with whipped cream, as desired.

ubc, sugar, allpurpose, cinnamon, freshly grated nutmeg, butter, sugar, vanilla, allpurpose flour, salt, ubc, eggs, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-buckle/ (may not work)