Blueberry Buckle

This BY FAR is the BEST coffeecake/dessert/brunch item/etc. I've ever had the pleasure of eating! It's best with fresh blueberries, although I've made it with frozen and it was good but the fresh takes it one step further on the yummy scale.

Blueberry Buckle

3/4 C white sugar

1/4 C butter, softened

1 Egg

1/2 C milk

1 1/2 C flour

2 tsp baking powder

1/2 tsp salt

2 C fresh blueberries

Topping:

1/4 C white sugar

1/4 C brown sugar

1/3 C flour

1/2 tsp ground cinnamon

1/4 C butter

Preheat oven to 375 degrees F. Grease an 8x8 baking dish.

Cream together 3/4 C sugar, 1/4 C softened butter and egg.

In a separate bowl, combine 1 1/2 C flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Gently stir in blueberries. Pour into greased 8x8 pan.

For topping, combine white and brown sugars, flour, cinnamon and cut 1/4 C butter into mixture to form coarse crumb like texture. Sprinkle over cake batter.

Bake at 375 for 30-40 min. making sure the topping doesn't brown too quickly and toothpick inserted into center of cake comes out clean. Use foil on top of cake towards the end of baking if needed to keep topping from browning too quickly.

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