Farmer's Almanac Blueberry Buckle

From an old Farmer's Almanac, this recipe sounds easy and delicious. As suggested, serve with whipped cream - or vanilla ice cream sounds good too! Serving size is estimated as it was not stated in the original recipe. NOTE: This is the recipe as written from the Farmer's Almanac. Not sure why it must be made in a spring form pan; I think an 8-inch glass baking dish would work just fine.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 buckle

Ingredients

• FOR THE CAKE

• 2  cups all-purpose flour, sifted, plus
• 1⁄2 tablespoon all-purpose flour (for coating blueberries)
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup unsalted butter, softened
• 3⁄4 cup sugar
• 1  large egg
• 1⁄2 cup milk
• 1  pint fresh blueberries

• FOR THE TOPPING

• 1⁄4 cup unsalted butter, softened
• 1⁄2 cup sugar
• 1⁄3 cup  sifted all-purpose flour
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees F. Grease an 8-inch spring form pan.
2. Sift together 2 cups flour, baking powder and salt. Set aside.
3. Cream butter and sugar until fluffy, about 3 minutes. Beat in egg.
4. Add flour mixture to wet mixture in 3 parts, alternating with additions of milk.
5. Toss blueberries with the remaining 1/2 T of flour for even scattering. Fold in blueberries gently. Pour batter into prepared pan. Set aside.
6. Combine topping ingredients with fork; sprinkle over batter.
7. Bake for 1 hour. Test for doneness by inserting toothpick in center. If it does not come out clean, bake for an additional 5 to 10 minutes.
8. Remove from oven and cool completely. Serve with whipped cream when cool.