Note: I use margarine and soy milk to keep this recipe pareve.
1/4 cup softened butter or margarine
2 Tbsp baking powder
2 cups fresh or frozen blueberries
1/2 tsp salt
1 egg
1/2 cup milk*
2/3 cup sugar
2 cups flour
CRUMB TOPPING FOR BLUEBERRY BUCKLE:
1/4 cup softened butter or margarine
1/4 cup sugar
2/3 cup flour
1 tsp cinnamon
Adjust amounts to taste. Mix together and pour over batter.
Cream together butter and sugar. Add egg. Blend well. Add dry ingredients and
blend until smooth. Mix in milk. Gently fold in berries.
Pour into greased 9x9 inch pan. Add crumb topping. Bake for 35 minutes at 375.