Blueberry Buckle

Batter:
3/4 c. sugar
4 Tbsp. butter
1 egg
1/2 c. milk
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 c. blueberries

Streusel:
3/4 c. sugar
3/4 c. all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
5 1/3 Tbsp. soft butter (I used Crisco)

Grease and flour an 8-inch cake pan.

For the batter:
Cream together the sugar and butter, then add the egg and mix at medium speed for 1 minute. Whisk together the dry ingredients. Combine milk and vanilla. Stir in milk/vanilla alternately with the dry ingredients, scraping down sides of bowl. Gently fold in the blueberries. Spread the batter in the prepared pan.

For the streusel: In a medium-sized bowl, whisk together the sugar, flour, cinnamon, and salt. Add the butter, mixing to make medium sized crumbs. Sprinkle the struesel evenly over the batter.

Bake the buckle for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool it (in the pan) on a rack.

Note: I was able to get 12 pieces out of this by cutting it into fourths and then cutting each fourth into thirds.