Gluten-Free Blueberry Buckle with Crumb Topping
Ingredients
- 1/4 c butter softened
- 3/4 c sugar
- 1 egg
- 1 1/2 c sifted measure for measure @kingarthurflour gf flour (or regular)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk (or plant milk)
- 2 c fresh blueberries
Crumb topping
- 1/2 c sugar
- 1/3 c flour
- 1 tsp @mccormickspice cinnamon
- 1/4 c butter cut up
Preparation
Make crumb topping by cutting butter into flour, sugar, and cinnamon until crumbly. Set aside.
Preheat oven to 375 degrees.
Prepare an 8x8 inch pan.
In a large bowl, cream butter and sugar together until fluffy, then add egg.
In another bowl, stir together flour, baking powder, and salt.
Add the flour mixture to the creamed mixture alternately with milk, mixing after each addition.
Fold in blueberries and pour into the prepared pan.
Bake for 40-45 minutes.
Allow to cool before serving.
