This is an old family, seasonal favorite handed down from my grandmother. Blueberry Buckle is prepared in a 9X13 cake pan and is a great addition to summer picnics and BBQs, because no refrigeration is required. The cake will last up to three days, but it won't last that long once you put the coffee on. (Edit: The stated number of slices cut is incorrect. The cake was cut into 18 pieces).
Cake Ingredients:
3/4 cup sugar
1/4 cup butter, softened
1 egg, room temperature
1/2 cup milk, room temperature
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh or frozen blueberries
Crumb Topping:
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter