Blueberry Buckle

recipe modified from cake keeper Cakes by Lauren Chattman Topping 36g Flour 80g brown sugar 80g sugar 56.5g butter Method Mix flour and both sugar Add in butter, uses mixer or hand to mix until it resembles coarse meal with some large crumbs Transfer to a bowl and refrigerate until ready to use Cake [A] 220g Flour 2 tsp Baking powder [B] 56g butter 130g sugar 1 egg 1/2 cup milk 3 cup blueberries Method Preheat oven 175 C Mix [A], use 1/4 cup [A] mixture and mix with the blueberries Mix [B] for 3 minutes Add in egg Add in flour in 3 parts and milk in 2 parts (start n end with flour) Using spatula stir in blueberries The batter will be stiff Scrap the batter into 9" Spring pan Using finger distribute the topping evenly Bake for 50 minutes @ 175C