Blueberry Buckle

Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened  (or shortening)
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries (~ 2 cups)
Opt: ½ tsp nutmeg
Opt: ¼ tsp. cloves

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

1. Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

2. Sift together the 2 cups of flour, the baking powder and the salt. Set aside. 
Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the 
flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 
1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. 
Pour batter into the prepared pan. Set aside.

3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, 
give the cake another 5 to 10 minutes to bake.

5. When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.