Blueberry Buckle Coffee Cake Recipe
Thanks to King Arthur Flour of Norwich, Vermont for this recipe. 
We suggest the use of King Arthur Flour in all your baking.

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup butter or margarine
• 1 egg
• 1 tsp vanilla
• 1/2 cup milk
• 2 cups fresh or frozen blueberries, well drained

Topping:

• 1/3 cup sugar
• 1/3 cup King Arthur Unbleached All-Purpose Flour
• 1 tsp cinnamon
• 1/4 cup butter or margarine

In medium bowl, blend flour, baking powder, and salt - set aside.

In large bowl, cream butter, sugar, egg, and vanilla.

Alternately add milk and flour mixture to creamed mixture, ending with flour. Stir only until blended. Fold in blueberries.

Pour into well-greased and floured 9-inch cake pan. Sprinkle with topping and bake 40-45 minutes, or until knife inserted in center comes out clean. Let cool 10 minutes before serving.

Topping: In small bowl combine sugar, flour, and cinnamon. Cut-in butter with fork or finger tips until crumbly. Top muffins prior to baking.