How to Make Blueberry Buckle

• 1/2 c. butter, softened (do not melt)
• 1 c. sugar
• 2 eggs
• 2 tsp. vanilla

• 1 1/2 c. flour
• 3 tsp. baking powder
• 1 tsp. salt
• 2/3 c. milk
• 4 cups blueberries (2 pints)

Topping:

• 1 c. sugar
• 2/3 c. flour
• 2 tsp. cinnamon

• pinch of salt
• 3/4 c. butter, cold

• Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
  
  
• In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.

• In a small bowl mix the flour, baking powder and salt together.
  
  
• Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.

• Pour the batter, scraping sides and bottom of the bowl with a rubber spatula, into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
  
  
• Spread the blueberries evenly over the batter.
  

• Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into diced pieces and add to the other ingredients. Use a fork to work the butter into the other ingredients until all the ingredients are a crumbly texture.
  
  
• Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.

• The blueberries should be bubbling and the topping should be a golden brown when done.
  
  
• Serve while warm. Serve with ice cream if desired.