Blueberry Buckle with Oat Cuisine Streusel

	For Streusel
¼ cup	Sugar
⅓ cup	All-purpose flour
1 teaspoon	Ground cinnamon
⅛ teaspoon	Salt
3 tablespoons	Butter
1 ½ cups	Oat Cuisine Ginger Pecan Granola
	For Cake
2 cups	All-purpose flour
2 teaspoons	Baking powder
½ teaspoon	Salt
¾ cup	Sugar
4 tablespoons	Butter
1 large	Egg
1 teaspoon	Vanilla
½ cup, more if needed	Buttermilk
2 cups	Fresh blueberries

Preheat the oven to 375�F. To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Soften butter and mix with the dry ingredients. For a lighter texture, freeze the butter, then grate with a hand held grater over the dry ingredients and blend. Stir in granola. Set aside. To make the cake: Lightly butter an 8" square, 9" square, or 9" round cake pan. Make sure it's at least 2" deep. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the buttermilk and the flour mixture to the sugar/butter mixture, ending with flour.� Stiffer dough is denser buckle. Add more buttermilk if lighter texture is desired. Add blueberries and stir only enough to blend. Spoon the batter into the prepared pan. Sprinkle the topping over the batter. Bake on the center rack of the oven.� After 30 minutes, check. If top is browned enough, cover loosely with tin foil��and bake�for another 10 - 15 minutes, or until a toothpick inserted comes out clean. Cool buckle and enjoy.