Streusel Blueberry Buckle

Cake:
2 cups – flour
¾ cup – sugar
½ cup – milk
¼ cup – butter
1 egg
2 teaspoons – baking powder
½ teaspoon – salt
¼ teaspoon – nutmeg
1 cup – fresh or frozen blueberries

Topping:
½ cup – sugar
1/3 cup – flour
½ teaspoon – cinnamon
½ teaspoon – nutmeg
¼ cup – butter

• Heat oven to 375°F. Combine all cake ingredients except blueberries in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Gently stir in blueberries by hand.

• Spread batter into greased and floured 8-inch square baking pan. Stir together all streusel ingredients except margarine in small bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle over batter. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

• 9 servings.