Fresh Blueberry Buckle

Tart blueberries and sweet crumble topping will become an instant family favorite. Serves great as a dessert or as a breakfast coffee cake.

Cake

¼ cup softened butter

⅔ cup organic sugar

1 egg

½ cup milk (I use almond milk)

2 cups flour (I use Namaste's perfect gluten-free bread flour)

2 tsp baking powder

½ tsp salt

2 cups fresh blueberries (can also use frozen)

Crumble Topping

½ cup organic sugar

⅓ cup flour (again, I use gluten-free)

½ tsp ground cinnamon

¼ cup softened butter

1 Grease an 8x8 pan and preheat oven to 375.

2 Cream together butter, sugar, and egg.

3 Add in baking powder and salt. Alternating ingredients, add milk and flour until both are incorporated. Fold in about 2/3 of the blueberries. Pour into your prepared pan. Top with the remaining 1/3 of the blueberries.

4 Mix topping in a separate bowl (I find it easiest and fastest to use my hands to to mix). Again, using your hands, sprinkle topping over the blueberries and cake mixture.

5 Bake for 25-30 minutes.

Note: This recipe is a combo of my Mom's traditional buckle and Allrecipes experts and can easily be made dairy and/or gluten-free.