6 tbsp. unsalted butter, softened
3/4 c. sugar
1 lg. egg
2 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 c. fresh or thawed frozen blueberries, drained and patted dry

Butter and 8 inch square baking pan and line with wax paper. In a large bowl cream the butter and sugar a little at a time, until light and fluffy. Beat in the egg. Into a separate bowl, sift together the dry ingredients and stir the mixture into the creamed butter and sugar alternately adding the milk. Stir in the blueberries carefully and spread the batter evenly in the pan, smoothing the top.

FOR THE TOPPING:

4 tbsp. chilled unsalted butter
1/2 c. sugar
1/3 c. sifted flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Whipped cream or ice cream as an accompaniment

In a small bowl blend the butter with the sugar, flour, cinnamon and nutmeg. With a pastry blender or fork blend until the mixture is the consistency of fine meal. Spoon the topping evenly over the cake and bake the buckle in a preheated 375 degree oven for 40 minutes or until a straw comes out clean. Let the buckle cool in the pan on a rack for 15 minutes, cut it into squares and serve it warm with the whipped cream or with ice cream.