Blueberry Buckle (Massachusetts)

This buckle was handed down from my girlfriend's Granny and it is said that it won a few baking contests, must have been the cinnamon butter.

2 cups all-purpose flour, unbleached
¾ cup sugar
2½ tsp. baking powder
¼ tsp. sea salt
1 large egg
¾ cup milk
¼ cup butter, melted
2 cups fresh blueberries

Topping:
½ cup sugar
⅓ cup all-purpose flour, unbleached
½ tsp. ground cinnamon
¼ cup butter, softened

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Buckle: 
In a large bowl, whisk flour, sugar, baking powder and sea salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Transfer to a greased 9” square baking pan.

For the Topping: 
In a small bowl, mix sugar, flour and cinnamon. Using a fork, stir in softened butter until mixture is crumbly. Sprinkle over batter.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean (do not overbake).

Cool in pan on a wire rack. Serve warm or at room temperature.

Makes 9 servings.

Cook’s Notes:  If using frozen blueberries, use without thawing to avoid discolouring the batter.