BLUEBERRY BUCKLE

l l0″ round cake or 2 six inch round cakes
l/2 cup butter room temp plus more for pan
2 cups flour plus more for pan
l-l/2 tsp. baking powder
l/2 tsp. salt
3/4 cup sugar
l large egg
l tsp. vanilla
l/2 cup whole milk
5 cups wild or cultivated blueberries
struesel topping (recipe follows)
Heat oven 350. Butter springform baking pan and dust with flour tapping out escess. Set aside. In med bowl sift together flour, baking powder and salt; set aside. In bowl of electric mixer cream butter and sugar on med speed until light and fluffy about 3 mins. Reduce mixer speed to low and add egg and vanilla beating until fully combined. Add reserved flour mxiture alternating with milk, a ltitle of each at a time starting and ending with flour mixture. Remove from mixer. Gently fold in blueberries. Pour batterinto prrepared pan; sprinkle struesel topping over cake. Bake until cake tester comes out clean 60-70 mins. Transfer to wire rack to cool for l0 mins. Remove frompan; cool for l5 mins before serving.
Streusel Topping:
Makes enough for l l0″ cake
l cup flour
l/4 cup packed light brown sugar
l tsp. ground cinnamon
l/4 tsp. salt
6 tbsps. butter room temp
In med bowl combine flour, sugar, cinjnamon and salt. Use processor. Topping can bbe frozen n airtight container for up to 6 months.
Martha TV