How to make blueberry buckle

Add 2 cups of cake flour to a medium sized bowl which will be the dry ingredients.

Add 1 Teaspoon of Baking Powder to the dry ingredients.

Add 1/2 teaspoon of salt to the dry ingredients.

Add 1/2 teaspoon ground ginger to the dry ingredients. Then set the bowl aside.

Add 1/4 cup of room temperature butter to a medium sized mixing bowl.

Add 3/4 cup sugar to the room temperature butter.

Beat together the butter and sugar on a medium speed until light and fluffy, approximately 1 minute.

Add 1 large egg and beat until well incorporated, approximately 30 seconds.

Add the flour mixture and beat on low speed just until incorporated.

1/2 cup whole milk to the mix.

Gently stir in the blueberries.

Spray a 9 by 9-inch glass baking dish with nonstick spray.

Pour the mixture into the prepared baking dish.

For the topping: In a small bowl combine the 1/2 cup of sugar, 1/3 cup of flour and 1/2 teaspoon of freshly ground nutmeg.

Add 1/4 cup unsalted butter, chilled and cubed.

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.

Your product is ready to bake!

Bake on the middle rack of the oven for 35 minutes or until golden in color.

Cool for at least 10 minutes before serving.