Blueberry Buckle

I made this for my boyfriend, who's lactose intolerant and thus couldn't eat fresh peach cake. I honestly didn't care for it that much. It tasted like a big blueberry muffin, which is nice, but if I'm gonna eat a cake, I want a cake, not a muffin. He loved it though. He almost ate the whole thing by himself over the course of two days. Making it was a snap though, which is certainly a plus. The recipe also comes from Country Desserts by Lee Bailey.

INGREDIENTS

2 cups plus 1 to 2 tablespoons sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1/2 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries (I didn't quite have a pint)
Whipped cream flavored with rum (I also didn't have this)

Topping
1/2 stick unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat the oven to 375 degrees. Grease an 8-inch springform pan.
2. Sift together the 2 cups flour, baking powder, and salt. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining tablespoon or 2 of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan.
3. Combine ingredients for topping with a fork to make a crumbly mixture. Sprinkle this over the batter, spreading it with your hand if you like.
4. Bake for 1 hour, then test this for doneness by inserting a cake tester (since I used a 9-inch springform pan, I tested after 40 minutes and it was done.)
5. When the cake has cooled, run a knife around the edges and lift out of pan. Serve it with whipped cream generously spiked with rum.