• Preheat the oven to 350℉. Spray an 8x8 or 9x9-inch pan with nonstick spray.

PREPARE THE BUCKLE:

• In a medium bowl, whisk together the flour, baking powder and salt.
• In a medium bowl, use a hand mixer to combine the shortening and sugar- beat on high speed until light and fluffy. Beat in the egg. Add the dry ingredients and milk alternately to the egg mixture; beat until smooth after each addition. Spread the batter into the prepared pan. Sprinkle the blueberries on top.

MAKE THE TOPPING:

• In a separate bowl, combine the flour, sugar and cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the blueberries.
• Bake for 50 to 60 minutes, or until golden brown. Serve warm (with a scoop of vanilla ice cream, if desired).