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Ingredients

2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ cup unsalted butter ¾ cup white sugar 1 large egg ½ cup milk 2 ½ cups fresh blueberries ½ cup white sugar ⅓ cup all-purpose flour ½ teaspoon ground cinnamon ¼ cup unsalted butter, softened

Nutrition Info

398.7 calories carbohydrate: 66.8 g cholesterol: 55 mg fat: 12.9 g fiber: 2.2 g protein: 5.5 g saturatedFat: 7.7 g servingSize: - sodium: 285 mg sugar: 36.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a springform pan.
Sift 2 cups flour, baking powder, and salt into a bowl.
Beat 1/4 cup butter, 3/4 cup sugar, and egg with an electric mixer in a large bowl until smooth. Gradually add milk and beat until fluffy, stir in flour mixture, making a stiff batter. Gently fold in blueberries and spread batter into prepared springform pan.
Mix 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup butter in a bowl until blended and crumbly in texture. Sprinkle on top of batter, then lightly press topping into batter using fingertips.
Bake in preheated oven until golden and a toothpick inserted in the middle comes out with moist crumbs, about 40 minutes.

8 servings

Blueberry buckle is one of the first things I learned to bake as a teenager. Always make this with fresh blueberries for best results! Enjoy!