I remember Blueberry Buckle as a baby food flavor when I was young. This recipe is very much like a Blueberry Cobbler.
For this you will need:
For the cake:
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
2 oz. room temperature butter
3/4 cup sugar
1/2 cup milk
3 cups fresh whole blueberries
For the topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp ground nutmeg
2 oz. chilled and cubed butter
Preheat the oven to 375°. Spray a 9″ x 9″ baking dish with nonstick spray and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute.
Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until thoroughly mixed. Repeat, alternating flour and milk until everything has combined.
Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping, in a small bowl combine the sugar, flour, and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake.
Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.