Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups blueberries
Streusel Topping (recipe below)

1. Heat oven to 350. Butter a springform baking pan, and dust with flour.
2. In a medium bowl, sift together flour, baking powder and salt.
3. In a separate bowl, cream together butter and sugar. Then add egg and vanilla.
4. Add dry ingredients, alternating with the milk a little at a time. Gently fold in blueberries.
5. Pour into pan, sprinkle with streusel topping. Bake 60-70 min.

Streusel Topping:
1 cup flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tbls unsalted butter at room temp

1. In medium bowl, combine flour, sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.

2. Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.