Fruit Buckle

How have I never posted this before? It's such a great dessert that Chuck and I can eat the entire thing by ourselves (I didn't say we do, just that we can).

Batter
1/4 c. (1/2 stick) unsalted butter
1/2 c. sugar
1 large egg
1 t. vanilla
3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/3 c. milk
2 c. blueberries (1 pint) (See NOTE below)

Topping
1/2 c. sugar
1/3 c. flour
1 t. cinnamon
6 T. (3/4 stick) unsalted butter, cold, cut into dice

Preheat oven to 350. Butter an 8-inch square baking dish.

In the bowl of a electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla and mix until combined.

In a small bowl, sift or whisk together flour, baking powder, and salt. Add dry ingredients to the batter, alternating with the milk, mixing until smooth and blended.

Scrape batter into prepared pan and spread with a rubber spatula so that it evenly covers the pan. Sprinkle berries over batter.

To make topping, whisk together sugar, flour, and cinnamon in a small bowl. Add butter and work with a fork or your fingers until mixture is crumbly. Sprinkle topping over blueberries. Bake for about 40 minutes, or until berries are bubbling and topping is golden brown.

Let cool slightly and serve warm or at room temperature.

Serves about 6 buckle fiends.

NOTE: You can use whatever fruit you want. I've done blueberries, blackberries, raspberries, and just last night, cherries. Not one has ended badly. If you're using frozen fruit, defrost first. Serve with ice cream if you want.