Blueberry Buckle

Preheat oven to 375 degrees F.

For the topping: In a small bowl, combine the 1/3 cup sugar, 1/2 cup flour and cinnamon. Then cut in the 1/4 cup of butter with a fork (or fingers). Set aside.

For the cake: Whisk together the 2 cups flour, baking powder and salt in a medium sized mixing bowl. Set aside.

In a large bowl, cream together the 3/4 cup sugar, 1/4 cup butter, egg and vanilla. Alternately add the milk and flour mixture to the sugar mixture. Fold in the blueberries. Pour into a well-greased 9″ cake pan. Sprinkle topping mixture over the batter.

Bake 35-45 minutes. Cool 10 minutes.