Blueberry Buckle

¼ Cup butter or margarine, softened

¾ Cup Sugar

2 Eggs

1 Tsp. vanilla extract

2-1/4 Cups all-purpose flour, divided

2 Tsp. baking powder

½ Tsp. salt

½ Cup buttermilk

2 ½ Cups fresh or frozen blueberries

Topping:

¼ Cup all-purpose flour

¼ Cup packed brown sugar

¼ Cup sugar

½ Tsp. ground cinnamon

¼ Cup cold butter or margarine

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 Cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn’t stick to berries). Spread batter in a greased 9 inch square baking pan.

For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.