Clarks Blueberry Buckle

Fluffy blueberry coffee cake with a cinnamon sugar crumble on top!

Batter

3/4 cups sugar

2.5 tsp baking powder

3/4 tsp salt

1/4 cup butter, softened (1/2 stick)

3/4 cup of milk

1 egg

2 cups of all-purpose flour

2 cups of blueberries (1 large container or 3 small)

Topping

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter (cut in)

**Preheat oven to 375. Rinse and drain blueberries

Batter:

1. In a big bowl, mix together sugar, baking powder and salt. Add in butter and egg. Mix well. Mix in milk

2. Gradually add in flour until thick consistency.

3. Take blueberries and sprinkle 1 tablespoon of flour over to keep them from settling at the bottom of the buckle.

4. Gently fold in blueberries into mix (by hand not mixer)

5. Grease pan and coat with flour

Topping:

Combine sugar, flour, cinnamon, then cut in butter with fork (leave chunky). Sprinkle evenly over better

Bake approx 40 min.