Farmer'S Almanac Blueberry Buckle - cooking recipe

Ingredients

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

Preparation

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