Blueberry Buckle

Cake ingredients:
2 c plus 1-2 T of sifted all purpose flour (If using hard wheat, then use a little less.)
2 t baking powder
1/2 t salt (I use sea salt.)
1/4 c. unsalted butter, softened
3/4 c sugar (or 3/4 c honey)
1 large egg
1/2 c milk
1 pt. blueberries

Topping ingredients
1/4 c unsalted butter, softened
1/2 c sugar (or honey granules, or sucanat)
1/3 c sifted all purpose flour
1/2 t cinnamon

1. Preheat oven to 375 degrees. Grease an 8 inch spring form pan, set aside.

2. Sift together 2 c. flour, baking powder, and 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 1-2 T 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 5-10 minutes to bake.

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