Blueberry Buckle: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non-stick vegetable spray, six - 8 ounce (240 ml) ramekins or heatproof cups.

Streusel Topping: In a bowl, mix together the flour, sugars, and ground cinnamon. Cut the butter into the dry ingredients using a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk the flour with the baking powder and salt.

In the bowl of your electric mixer, fitted with the paddle attachment, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Scape down the sides and bottom of your bowl as needed. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread about 1/4 cup (65 grams) of the batter into the bottom of each ramekin, smoothing the tops. 

Filling: In a large bowl, mix together the blueberries, lemon juice, flour, and sugar. Place about 1/2 cup (75 grams) of the blueberries into each ramekin, and then sprinkle each with about 1/3 cup (35 grams) of the streusel topping.

Place the ramekins on a baking sheet and bake for about 25 - 30 minutes or until the streusel has browned and the blueberry filling starts to bubble. Remove from oven and place on a wire rack to cool for about 20 minutes. Serve warm or at room temperature with softly whipped cream or vanilla ice cream.

Makes 6 - 8 ounce (240 ml) servings.

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