Wild Blueberry Buckle

• FOR THE TOPPING:
• 4 Tablespoons Unsalted Butter, Softened
• 6 Tablespoons Flour
• 1/2 cups Sugar
• 1/4 teaspoons Kosher Salt
• 3/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Freshly-ground Nutmeg
• _____
• FOR THE CAKE:
• 1-3/4 cup Flour, Plus More For Pan
• 1/2 teaspoons Kosher Salt
• 2 teaspoons Baking Powder
• 1 cup Sugar
• 4 Tablespoons Unsalted Butter, Softened, Plus More For The Pan
• 1 whole Large Egg
• 2 teaspoons Vanilla Extract
• 1/2 cups Milk
• 1 pound Fresh Blueberries

1. Preheat the oven to 350 degrees F. Prepare a 9" Springform pan by greasing the sides and bottom with butter, then dusting all over with flour. Tap out the excess flour and set the pan aside.
2. For the topping, combine all of the ingredients in a mixing bowl and stir until combined. Set aside.
3. For the cake, whisk together the flour, salt and baking powder in a mixing bowl. Set aside.
4. Add the sugar and butter to the bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture is light and fluffy (about 1 minute). Add the egg and vanilla, beat until smooth. Pour in half of the flour mixture, then the milk, followed by the remaining dry ingredients. Beat after each addition. Remove the bowl from the mixer and gently fold in the blueberries.
5. Pour the batter into the prepared pan and sprinkle the topping over it. Bake for 1 1/2 hours, or until the center is set. Let the cake cool before removing from the pan. Serve with vanilla ice cream.
6. Adapted from Saveur magazine.

unsalted butter, flour, sugar, ubc, ground cinnamon, freshlyground nutmeg, cake, flour, kosher salt, baking powder, sugar, unsalted butter, egg, vanilla, milk, blueberries

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