Blueberry Buckle
rec.food.cooking/Sam Waring (1994)
Source: Early American Life magazine, June 1984
Yield: 6 servings

1/2 cup butter; softened, divided
1 cup sugar; divided
1 egg
1 tsp vanilla
1 1/4 cups flour; divided
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
2 cups blueberries, fresh
1/4 tsp nutmeg
1/2 tsp allspice
whipped cream, sweetened

Cream together 1/4 cup butter and 1/2 cup sugar. Beat in the egg and vanilla. Sift together the salt and 1 cup flour. Add alternately with the milk to the creamed mixture, beginning and ending with flour. Pour into a buttered 9-inch baking dish. Distribute the blueberries over the batter. Combine the remaining sugar, remaining flour, and the spices. Cut in the remaining butter until the mixture resembles coarse meal. Sprinkle over the blueberries and bake at 375 F. until a knife tests clean, about 40 to 45 minutes. Serve warm, topped with whipped cream.