Blueberry Buckle

We've been busy with summer activities this week. Monday we went blueberry picking, then came home and the kids played on the slip and slide and in the sprinklers the rest of the afternoon. Wednesday we had rock delivered to finish some landscaping projects that have been waiting almost 2 years to get done (Joshua decided to put his birthday money to good use!). So then the kids and I shoveled and moved rock the rest of the day before I went out with some lady friends for a girl's night. Thursday Joshua and I took in the new Harry Potter movie-wow, I can't remember the last time I went to a movie that wasn't a kid's movie! We shoveled more rock and in the evening we had friends over to swim. Friday we went to the splash park (we hadn't been before and the kids just had a blast). Add in summer school everyday and the work schedule and we had a busy but good week.
With the fresh blueberries I made a blueberry buckle, the recipe was so yummy I thought that I'd share it. It really requires fresh berries though so hopefully you live in an area where you can get good berries!
Blueberry Buckle (from Alton Brown but with adaptations)
2 C cake flour (if you don't have cake flour, use all purpose flour minus 2 TBSP of flour for each cup and plus 2 TBSP of corn starch for each cup of flour)
1 tsp baking powder
1/2 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
1/4 C butter
3/4 C sugar
1 large egg
1/2 C milk
3 C fresh blueberries
Topping:
1/2 C sugar
1/3 C flour (preferably cake flour)
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/4 C butter, chilled and cubed

Preheat oven to 375 degrees F.
Spray 9x9 baking dish with cooking spray and set aside.
In medium bowl whisk together flour, baking powder, salt, ginger and cinnamon. Set aside.
In stand mixer, beat together butter and sugar until light and fluffy. Add the egg and beat until incorporated. Add 1/3 of flour mixture, beat, then 1/3 of the milk, beat, repeat alternating the flour and milk until it is all combined. Gently stir in blueberries and pour the mixture into the prepared baking dish.
For the topping combine all ingredients except butter. Then add the butter and work it 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 for 35 min or until golden in color. Cool at least 10 minutes before serving.