Blueberry Buckle with Brown Sugar Topping

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2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

2 cups fresh blueberries

For the topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, chilled and diced

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Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.

For the cake, in a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.

In another large bowl, cream together the 3/4 cup granulated sugar and 1/4 cup softened butter until light and fluffy. Beat in the egg and vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix just until incorporated. Gently fold in the blueberries and spread the batter evenly in the prepared baking dish.

For the topping, combine the brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in the chilled butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter in the dish.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the topping is golden brown.

Allow the buckle to cool slightly before slicing and serving warm.

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If blueberries aren’t your berry of choice, feel free to substitute them with blackberries or a mix of berries for a Summer Berry Buckle.

For those with dietary restrictions, swap the all-purpose flour with your preferred gluten-free blend and use a plant-based milk and butter to keep it dairy-free.

Sprinkle chopped nuts into the topping for an added crunch.