Blueberry Buckle

Topping:

1/4 cup Butter cut into small pieces

1/2 cup Sugar

1/3 cup All purpose flour

1/2 teaspoon Nutmeg freshly grated

Batter:

3/4 cup Butter room temperature

3/4 cup Sugar

1 teaspoon Vanilla extract

1/4 teaspoon Baking powder

1 1/3 cup All purpose flour

1/2 teaspoon Salt

3 large Eggs

4 cups Blueberries



Preheat oven to 350. Generously butter a 2 quart baking dish. Put all of the topping ingredients in a small bowl, and with your

fingertips blend until the mixture resembles coarse meal. Chill while making the batter.



Using an electric mixer cream the butter, sugar and vanilla for 5 minutes or until fluffy. In a small bowl stir together the flour, baking

powder and salt. Beat the flour mixture into the batter alternately with the eggs one at a time beating well after adding each egg.



Fold in the blueberries. Spread the batter into the prepared pan, and sprinkle the topping evenly over the batter. Bake for 45 - 55

minutes or until a wooden toothpick inserted in the middle comes out clean.



Note: You can use blackberries or raspberries if you choose.