Step 1

Preheat the oven to 375°F. In a small bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes. Add the egg, and beat well. In another bowl, whisk together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture alternately with milk, beating well after each addition. Editor’s Tip: When alternating the flour mixture and the milk, beat in half the flour mixture, beat in the milk, then beat in the rest of the flour mixture. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.

Step 2

Using a rubber spatula, fold in the blueberries until they’re evenly dispersed.

Step 3

Evenly spread the batter into a greased 9-inch-square baking pan, being sure to reach all corners and edges.

Step 4

In a small bowl, whisk together the sugar, all-purpose flour and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle the topping evenly over the batter.

Step 5

Bake the blueberry buckle until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the buckle on a wire rack. If desired, serve with sweetened whipped cream and additional blueberries.