Cheddar Blueberry Buckle

Servings: 8-10
1/2 cup (1 stick) butter, softened
1 cup sugar 1 large egg
6 ounces Henning’s Blueberry Cobbler Cheddar, shredded (1 1/2 cups)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 cup buttermilk
2 1/2 cups fresh or frozen blueberries

Streusel Topping:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons cold butter
Sweetened whipped cream

Cooking Directions:
Heat oven to 350°F.
Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and cheddar until blended.
Combine the flour, baking powder and cinnamon in a bowl; gradually add to butter mixture alternately with the buttermilk, beating each addition until combined. Fold in blueberries. Transfer batter to a greased 9-inch springform pan.

Streusel Topping:
Combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake for 50-55 minutes or until center is set and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes.
Carefully run a knife around edges of pan; remove sides of pan. Garnish with whipped cream.