Blueberry Buckle Coffee Cake

Prep - Preheat oven to 350 F. Grease 8×8 square pan or bundt pan with non stick spray.

Batter - In a medium mixing bowl, cream ½ stick of Butter and 1 cup of Sugar for 3-4 minutes until light in color and creamy. Add 1 Egg and 2 tsp Vanilla Extract and cream for an additional 2 minutes. Add ½ tsp of Salt, 2 tsp of Baking Powder and 2 cups of All Purpose Flour and mix on med-low speed adding the ½ cup of Buttermilk / Milk in a steady stream. Mix batter until everything is fully incorporated, approximately 3-5 minutes. Batter will be nice and thick. Fold in fresh 1½ cup of Blueberries and pour batter into pan. Set aside.

Topping - In a food processor or by hand, mix 1 cup of Brown Sugar, ¾ cup of All Purpose Flour, 2 tsp of Cinnamon and 5 tbsp of Cold Butter until the mixture is crumbly. If mixing by hand, just use your fingertips or the back of a fork. Add crumb topping mixture to the cake pan and gently press everything down.

Bake in the oven for 50 minutes or until done. Remove from oven and let it sit for 8 minutes and invert it onto a plate. Garnish with ¼ cup of sifted Powdered Sugar.